Murphy's Good Cabernet Sauv

Murphy Good Cabernet Sauv is a Cabernet Sauvignon from Massachusetts, bottled under the Esplanda label. The listing gives no vintage, ABV or tasting notes, so what follows describes how Cabernet from a cool New England climate typically drinks. It is not a measured profile of this bottle. Cabernet is a late-ripening grape, and Massachusetts is at the cooler end of where it grows in the United States. Expect a more restrained, medium-bodied wine than the full, jammy Cabernets of warmer regions. Typical markers are red and black currant, blackberry and plum, with a green-leaning note of bell pepper or herbs. Acidity tends to run brisk, and tannins are usually firm but not heavy. Any oak influence, such as vanilla, cedar or toast, would be a bonus, and the details here don't confirm it. At the table, the firm tannins and bright acidity suit fat and protein. Grilled ribeye, a lamb chop with rosemary, or a burger with sharp cheddar all give the tannins something to work against. Mushroom dishes, roasted root vegetables and hard aged cheeses such as Gruyère or aged Gouda also hold up. Skip delicate fish and heavily spiced dishes, which tend to make the tannins taste harsher. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). Thirty minutes in the refrigerator before opening usually gets a bottle there. A standard red wine glass with a generous bowl gives the aromas room, and a splash into a decanter or 20 to 30 minutes open before pouring can soften the grip if the wine tastes tight at first. Heavy sediment is not expected in a bottle like this. Without a stated vintage or cellaring guidance, treat it as a drink-now bottle and plan on enjoying it within a few years rather than holding it for long aging.