This was a classic Cabernet with what I thought was plenty of red fruit, a little menthol, firm but not aggressive tannins and a long finish. I drank it with a tri-tip Wagyu roast and loved it. And THEN I read the reviews which uniformly emphasized the black and blue berries and cassis and long finish. Ken’s Wine Review said: This dark ruby colored Cabernet Sauvignon from Mondavi opens with a fragrant and inviting black currant and boysenberry bouquet with hints of pencil shavings and bay leaf. On the palate, this wine is full bodied, balanced, smooth and well-structured. The flavor profile is a mineral influenced black currant and blueberry blend with notes of vanilla. We also detected some hints of black tea and cedar mixed in. The finish is dry and its flavors and tannins stick around for quite some time. The Panel suggested pairing this Cab with a rosemary and garlic roast beef or roasted pheasant with a wine mushroom sauce. Enough said. This was a very good bottle.