Tonight I cracked a bottle of 100% Cabernet Sauvignon from a small winery located in the Coonawarra region of S. Australia. Coming from a 100 year old farm, but 20 year old winery, this wine showed great finesse and balance for an Aussie Cab. Being 6 years post harvest, I was expecting something with a bit of softness and a touch of earthiness. When I opened the bottle there was an immediate release of black fruits and sweet dried leaves mixed with a touch of compost: all things I greatly enjoy in aged Cabs. I decanted and tasted over several hours. The wine's initial restraint relaxed and opened into a smooth claret style cab that had a touch of the Coonawarra "mint" at the beginning, but which evolved into juicy black cherry, boysenberry and plum flavors. The wine spent time in mostly new French and some new American hogs heads. Smooth ripe tannins, deep fruit wrapped around great weight/mouth-feel in this wine - a truly pleasurable wine - wish I had more. This wine finished in a medium-full, dry style that would work extremely well with a bit of dry-aged beef. Very tasty.