Mollydooker Cabernet Sauvignon Langhorne Creek the Maitre D 2011

AUD$47. A blend of McLaren Vale fruit with Langhorne Creek. Aged in 80/20 American/French oak with 53% new. Intense inky black color. Intense aromas of blackcurrant, liquor vapours, mint, dark chocolate and a warm pan grille. Very over-powering for the end of the night. I really need my eye fillet steak with all the horse radish for this one! Full-bodied and full throttle joocey, robust berry jam flavours with baking spice, nutmeg, plenty of acid but that’s an afterthought. 15% alc. Surprisingly, even the tannins get overcome by the fruit weight. I raised the white flag after one glass. Some may love this style of wine, but I’m not in that bunch. But a well-made wine, no doubts about that. Drink 2015 – 2020. 92/100.

Lots of violets in the nose and on the palate, very floral. Nice polished texture and well concentrated. Pretty and elegant. - Tasted at Marché Bacchus 4/3/10

Great, rich cab fruit nose. Rich, powerful and concentrated. Palate is rich with ripe fruits. Mouth coating and rich. Really nice.

Yet another great installment from Mollydooker. Their take on Cabernet Sauvignon is deep, jammy and full of alcohol. Really nice. $18.99 Plaza Wine & Spirits

Rated 90 - The 2008 Cabernet Sauvignon The Maitre D'™ was raised in 50% new French and American oak for 11 months. Opaque purple-colored with legs that ooze down the glass, it displays a reticent bouquet that with coaxing reveals wood smoke, violets, black currant and blackberry. This is followed by a full-bodied wine with a glossy texture, succulent fruit, and excellent concentration. This pleasure bent effort can be enjoyed over the next 6-8 years. - Robert Parker

My rating = 91. Nice Cab for a reasonable price - had this with open-faced roast beef sandwich. I'll buy it again

Dark cherries on the mouth...quite smooth and felt no tannins at all. A bit creamy and mild spicy as well. But strange that I don't remember cab sav. tasting this fruity....but I do like it. Don't decant...I feel that by decanting, the flavor becomes more diluted (but just my humble opinion).