My wife grabbed an 'approved' (stuff she is allowed to touch) bottle of the 2003 Justin Cabernet Sauvignon from the cellar to pair with a roast beef. Cab and roast beef? Sounds great to me.
Very oaky and cedary on the nose, with a wild, earthy and meaty undertone. Some violet, strawberries, and LOTS of spice - kind of a cinnamon, nutmeg thing. Very exciting, if slightly unpolished.
Rich, chocolatey and SPICY on the palate, with good length, but slightly unbalanced. It softened up over the evening, but it might benefit from a few years in the cellar. I recommend having it now, but with a good decant before serving.
Note that this wine was overpowering with our roast beef - maybe a bbq lamb would pair better?
Overall, I really liked this wine, and not bad for the price. Score 16/20. Price C$29.
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I also have a "wife-allowed" section of the cellar. Funny, isn't it? I might stop that soon - she knows wine really well and wouldn't open, say my Mugnier Grand Cru on a Tuesday with her friend...
take it easy,
I don't think I will ever stop that - my wife has a terrific nose, but couldn't care less about the details!
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