I tasted the 2016 William Randell Cabernet Sauvignon as a final blend, one month before bottling. Mint and cassis mark the nose, followed by a full-bodied, ripe wine that seemed creamy-textured and soft. For a Cabernet Sauvignon, it's awfully plush and easy to drink. 90-93 Points.

Very dark, deep, near impenetrable black-hued ruby-red colour with some purple on the rim. The nose is initially a little restrained but shows plenty of presence and depth with well-packed and concentrated aromas of ripe blackcurrants and blackberries with hints of plums entwined with cassis liqueur, with nuances of dark herbs and mint. The aromatics are harmoniously integrated and grow in depth with aeration. Full-bodied, the palate has a rich and softly sweet, rounded core of fully-ripened blackcurrant and blackberry fruit with notes of plums, cassis liqueur and dark herbs. The oaking is sensitive and is integral. The flavours are integrated and balanced, and the fruit is supported by very fine-grained tannin extraction lending a refined structure. The acidity is soft, but there is power and energy driving the wine, which flows seamlessly to a smooth, sustained finish. This is a sweetly rich and harmoniously balanced Cabernet Sauvignon with ripe black fruits, cassis and herbs on a fine-grained, smooth flowing palate. Serve with roasted red meats over the next 8-10 years. 19./20 Points

Gold Medal

A rich and forthright cabernet core of dark fruit here that really commands the nose and palate. The tannins are softly ripened, to the point of supple release, and have curvy rather than linear drive. Very approachable with some chocolate to close. Drink or hold.

Gold Medal

A rich and forthright cabernet core of dark fruit here that really commands the nose and palate. The tannins are softly ripened, to the point of supple release, and have curvy rather than linear drive. Very approachable with some chocolate to close. Drink or hold.