Dr. Konstantin Frank New York Cabernet

This wine could stand a year or so in the cellar, although I don't think that was its purpose. While it was very good and worked with the rare beef tenderloin, the tannins were a little cumbersome. The nose reminds me of how Robert Parker likes to make his wines - a very distinct oakiness. While mostly merlot, it is difficult to discern as the oak overpowers. Spicy and on day 1 reminiscent of a big Zin. Day 2 brings out further smokiness. I think this might work very well with a Parmigian Reggiano and probably even an aged Guyere. GOOD.