The 2005 Cabernet Sauvignon (Bravdo) is along the same lines as the 2003, both revisited this issue for a status check, but it seems a bit fresher and a bit fuller in the mouth, tinged with a little green, but round and pleasant. This is probably at peak now. It should hold, although it is not likely to develop into anything more interesting. Drink now-2014.

The 2003 Cabernet Sauvignon (Bravdo), revisited for a status check this issue, has not held terribly well, nor has aged well, depending on how you feel about certain issues. It doesn’t show oxidation or decay, its fruit seems reasonably fresh and its parts are nicely integrated. It has a pulpy, grapey feel these days, almost akin to the texture of Beaujolais, while adding layers of green fruit, laced with olive and bell pepper notes. The red berry notes I once saw have pretty much disappeared, on the other hand. It is something that seems fairly straightforward and one dimensional at this point, although pleasant enough in many respects. It won’t fall off the table in the immediate future, but I can’t imagine it getting better, either. Drink now-2013.

The 2001 Cabernet Sauvignon (Bravdo) is a library wine sent for informational purposes. It has an oily texture and often seems young, in a sense. The sappy mid-palate fruit seems extremely ripe, with touches of baked rhubarb. There are some light tannins around the edges. Although it softens fast, it shows better with about thirty minutes of air. The finish is ultimately short. It then seems to become funky, and shows roasted flavors that are unattractive with more air. It did make me wonder if this wine’s future will be very short. Its adequate start quickly became unpleasant to the point where I did not want to drink it. Drink now-2009. The formal name notwithstanding, be aware that the label has BRAVDO in big letters, a reference to professor of viticulture, Ben Ami Bravdo, who acts as co-winemaker and co-owner with a former student, Oded Shoseyov, whose family has grown grapes for over a century.