Coonawarra Cabs

[Randy Caparoso]

Golly, gee, Nancy -- you really got me on the Robertson's brand. Now I'm curious (are they new, or part of a larger house?).

Good luck on the Lindemans. I suggest roast beef, substantial or peppery vegetables (eggplant, field mushrooms, arugula, cress, etc.) or soft ripened cheese to aid absorption.

Other (albeit secondary, for me) choices that you might want to take a shot at if you learn to like that green peppery/tobacco-like/ firmly constructed Coonawarra style of Cabernet (not for nothing that it's often compared to Bordeaux) include that of Orlando (both their "Jacaranda Ridge" and "St. Hilary" Cabernets are dense, substantial, focused) and the Lindemans "St. George" (rarely seen, but a cut above the Padthaway bottlings, with richly concentrated minty blackcurrant qualities).

Also consider Coonawarra style Shiraz, which is as distinctively different as Cabernets from this region The Penfolds "Bin 128," for instance, is almost always intense, compact, with a slap of black leather on top of black pepper).

Jason, I hope you can make it to our Bonita Springs store to check out our food as well as modest (but quite varied and fun) wine selection. Would appreciate a report! The address is 26831 South Bay Drive (off 41 just as you get to Bonita Springs going south), in the newly erected "Promenade at Bonita Bay). Phone is (941) 498-7697. Ask for the managers Gary Buell or Valerie Rice, or proprietor Ron Patak.