Dark chocolate and creamy oak tones are lifted by a bright, curranty fruit note. Supple, well-balanced and tasty, the wine edges toward the kind of easy mouthfeel and round fruitiness that Merlot normally brings to the table, rather than the more distinctive and harder-edge characteristics of Cabernet.

Surprisingly approachable for a young Cabernet. Well balanced. A great deal.

Concentrated and rich.

Deep and creamy aromas, attractive oak. Very rich flavors.

Sweet cherries and woodspice are the twin themes of the medium-deep aromas and slightly juicy flavors of this accessible young wine, and its density and compelling range earn it high commendation. Medium-full-bodied, smooth and easy on the palate without undue intrusion from tannin, it should hold up well for another four or five years.

Agreeable but never assertive, this offering displays ripe varietal fruit and oaky richness in the nose all of which progress into curranty, oak-enhanced flavors. Supple with a glyceriny texture and long finish, this somewhat lush wine is already suitable for service with richly sauced holiday entrees.

Eucalyptus, sweet coffee, chocolate, balanced and very concentrated.

Lavish oak works to fill out deep aromas of cocoa and well-ripened fruit, and it takes an even larger role in providing richness to the flavors that follow.

Huge body, rich texture, hints of spice and vanilla. Most grapes come from the slopes of Mount St.Helena in Sonoma County.

Ripe cherry and prune notes keep this light, spicy wine lively through the smooth finish, where it echoes anise. Drinkable now through 1997.

Outstanding opening fruit. Finish was long and layered with excellent closing flavors.

Underlying themes of ripe cherries and a touch of raspberry. Good body.

Excellent.

Excellent. Lots of forward, black cherry fruit with good complexity and balance, and long finish.

No California wine scored higher with us in 1992. A perfect example of a purely delicious wine in a first-class vintage. Filled with fruit and spice, this is a classy mouthful, a concentrated, highly polished wine that should just get better.

All things dad

Salut! Best of the Vancouver International Wine Festival CALL ME A CAB Cabernet Sauvignon remains irresistible to most consumers and lucky for them the grape does invariably well around the world, although Bordeaux and Napa Valley set the trend. Global warming is making things interesting, especially in northern regions like the Okanagan Valley in British Columbia where traditionally Cabernet Sauvignon struggled to physiologically ripen in time. There’s a lot to taste inside the room this year.

Cabernet Sauvignon Masters 2018: Gold

Wines of the Week From the varied topography of the Alexander Valley comes this Old World style Cabernet Sauvignon featuring shy aromas and a lean palate that expands with complexity as the wine opens up. Look for earthy spice around cherry and cassis fruit with notes of mint, mineral and toasty oak.

Napa, Sonoma dominate California Cabernet Sauvignon Over in Sonoma County, several valleys produce really good cabernet. Alexander Valley cabs, especially, can rival Napa. And the prices usually compare favorably. 2014 Kendall-Jackson’s Jackson Estate ($40). The Jackson family has been winegrowers since 1974 and produces a number of excellent Alexander Valley cabs. This one under their flagship brand showcases several estate vineyards with bright fruit, notable structure and rich tannins.

Wines made for restaurants solve dilemma Cabernet lovers will be pleased with the $54 suggested restaurant price for the 2014 Jackson Estate, Alexander Valley Cabernet Sauvignon. Comparable cabs sell for about $50 in retail shops.

An approachable cab with concentrated black fruit, toasty oak and mocha. Nice length. Smart. 3½ stars.

Wine of the Week This iconic California winery is best known for its top-selling chardonnay but also makes some top-notch reds. The grapes for this Sonoma County vintage are all estate grown — 81 percent cabernet sauvignon, 9 percent petit verdot, 5 percent merlot, 3 percent cabernet franc and 2 percent malbec. The blend brings some additional fruit and berry flavors to this medium-bodied wine that spends 16 months in barrels before bottling. It would pair nicely with a holiday prime rib or any other red meat on your menu. Sherry: “Deep rich color with a bouquet of black currant and dry, strong tannins with flavors of black currant, black cherry and blueberry.” (3.5 stars out of 5) Chris: “A bouquet of plum and spice with flavors of cherry and blueberry and long, dry tannins.” (3.5 stars out of 5)

Our Favorite Wines to Sip This Autumn Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon opens with deep black cherry, blackberry, and cassis flavors. Intense, round, and well-structured tannins lead to a strong backbone throughout the middle and finish.