Cameron Parry found his cabernet vines ripened their fruit in 2016 at Brix levels that were lower than usual, sustaining acidity in the grapes. They produced a young and luscious Oakville cabernet, the wine integrating oak and fruit tannins in a way that supercharges its flavors. Rather than weighing the wine down, the structure empowers it, presenting plummy blue fruit, scents of cassis and fruity-umami notes of mushrooms that last, gracious, gentle and refined.

Blended with 9% Merlot and 1% Petit Verdot, this Cabernet opens with earthy aromas of tar, sage and cedar. It expands on the palate to show an elegant structure of finessed, supple tannins alongside layers of clove and cinnamon atop ripe red and black berries. VIRGINIE BOONE

A hint of singed savory leads off, turning quickly to a core of raspberry and mulberry fruit, lined with alluring tea, sanguine and iron notes. Offers fine-grained grip and should unwind nicely in the cellar. Drink now through 2030. Tasted twice, with consistent notes. 27,000 cases made. — JM