My number one selection from the April 2007 open house of new releases. Sure springtime is all about whites but this Cab Sauv almost talked to me from the glass, begging me to jump right in. Barrel fermented and then aged for 12 months in French oak, the nose shows signs of where it has come from and where it is going. Some toastyness and hits of sweet tobacco are from the barrel, but what is really exciting for your olfactory lobes is the strawberry, raspberry, cherry, blackberry, cassis and chocolate that emanates from the glass. Now you’re ready to dive in (or more appropriately, it dives into you) … in the mouth its mainly dark fruit with some cedar, vanilla, cinnamon and a touch of leather. Good mouthwatering acidity and late arriving tannins makes this a pure pleasure for the mouth – and the new screwcap makes it easy to get into. This one needs a little time on the shelf (start drinking July-September) but is showing well right now – the next 2-3 years should see some peaking and by next summer it could very well be your BBQ wine of choice; so buy more then one, cause it won’t be around for purchase when you discover just how much you love it.