The 2017 Maya is a blend of 67% Cabernet Sauvignon and 33% Cabernet Franc and was bottled one week before I tasted it. Very deep purple-black in color, it opens with profound earthy notions of truffles, damp soil, crushed rocks and tar over a core of Black Forest cake, black raspberries, blueberry compote and aged meat plus touches of wilted roses and unsmoked cigars. Medium to full-bodied, the palate is solidly structured with firm, fine-grained tannins and wonderful freshness lifting the multilayered blue and black fruits with a long, perfumed finish. Stunning.

The 2017 Maya is not only gorgeous, it also appears to have handled the rigors of the growing season more successfully than the others. Ripe red cherry and plum fruit, blood orange, pomegranate, mint and spice all build as this racy, sumptuous wine shows off its considerable allure. Cabernet Sauvignon and Cabernet Franc are just magic here.

63% Cabernet Sauvignon, 37% Cabernet Franc. From the estate’s vineyard in the eastern hills of Oakville. Aged for 21 months in French oak and bottled without fining or filtration. Opaque purple colour. Opulent cassis and kirsch on the nose, with a fair hit of spice from the oak. Succulent but persistent tannins on the palate give a generous mouthfeel. Roasted blackberry, vanilla bean and a hint of tar through the mid-palate. The fruit is impressive but the alcohol hits a little too hard at the moment. Hedonistic. (TP)