2003 strikes a balance between an older 1999 and 2009. Where 2003 has a backbone of ripe blackcurrant and dry plum/cheery fruit throughout, it is tight and shorter than I expected. DD94.
2009 is round, black-fruited with a spicy and long tarry finish. It is the most bodied wine with lots of potential for an already 10-year-old wine.Tanins are robust. DD92.
The weakness with 1999, however, is the red 'tomato' tones in the beginning and out of expectation, once dispelled in clear glass for a couple of minutes, the dark fruit becomes intense, dense and plummily fused with 'mutton' tones. There is certain greenness to it which reflects the varietal yet is, leading to a correct, dry, medium finish. I changed for the verdict in favour of 1999 because this is the more enjoyable and complex wine over a nice meal for the evening. Over 8 expreienced tasters vote 1999 first by show of hands. DD95.
Despite their considerable differences, all these three stages nose violets, roses and blackcurrants pervade through the wine like an English country garden in varying strength and texture. The tannins are ample and delicate, and there is a lovely freshness(even for 1999) and mineral quality on the palate.
All these three vintages of Domaine A Cabernet Sauvignon include a small percentage of Merlot, Cabernet Franc and Petit Verdot. ABV is in the range of 13% to 13.5%, with a medium to full body. The parcels of fruit are batch vinified in stainless steel tanks before maturation in 100% new oak for between two and three years according to Langton's. Domaine A lies on a north facing slope that enjoyed a temperate maritime climate and extended sunlight hours over a long, cold season.