88% Cabernet Sauvignon, 12% Cabernet Franc. Fermentation in stainless steel completed in three days and the wine was left on skins a total of 12 days. Ageing in French oak barrels for 29 months then blended. The vintage was regarded as one of the best in over a decade at the time. A cold winter was followed by a late spring and cool summer with warm enough harvest for adequate ripening. A nose of fresh dried cherry, cedar and mint follow through to dried herbs and dark chocolate on the palate. Persistent, fine tannins and balancing acidity. There is a refreshing mix of green and black pepper here that does not show in the surrounding vintages. The 1973 tastes a little more blunt, with less interest than its older siblings. Drink now. (ECB)
Exhibiting a deep, youthful color with only slight amber at the edge, this medium to full-bodied, concentrated wine offers a touch of mint, moderate tannin, and a moderately intense, ripe, extracted finish. The wine appears surprisingly young and unevolved, with a lot of fresh, lively, vibrant fruit. If this is a typical bottle, it will easily last for 10-15 more years. (RP)
Still complete for its age, with traces of dried fruit and spice.—Robert Mondavi vertical (December 2015). Drink now. (JL, Web Only-2016)
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