The 1995 Cabernet Sauvignon exhibits a redcurrant nose, tart acidity, light to medium body, and a soft, pure finish. It should drink well for 7-8 years. (Tasted in barrel.) Stags Leap Wine Cellars' red wines have always been among my favorites, but I was surprised by the pronounced level of tart acidity found in the 1995s. High acidity, together with a low PH, causes a wine's texture to become compressed. The result is a wine that tastes too compact and lean. The 1995s possess excellent to outstanding raw materials, but does this vintage (the 1994s are also high in acidity) signal a change in the winemaking philosophy at Stag's Leap? I hope not. Tel. (707) 944-2020