I have stored the Heitz Cellar 1975 Fay Vineyard Cabernet Sauvignon properly since shortly after release.
The wine still is deep in color and shows very little evidence of age around the rim. The medium tannins are resolved, and there is enough acid to balance well. The bouquet is quite intense with cassis and has a bit of herbal quality that some call eucalyptus, which is typical of some of the best Napa Cabernets. I rate this wine very high, although it is not as intense and complex as some of the very best Martha's Vineyard from Heitz during this era. It likely will last well at least 10 more years. I found a tasting note at Mark Squires' site. He detetected considerable oxidation. He must have had a poorly stored bottle or one that had a cork defect. I could detect absolutely no oxidation in this bottle or previous ones I have had. And believe me, I have tasted many older wines that show slight oxidation to extreme oxidation that makes them undrinkable. When it comes to older wines, you can never trust a single tasting. For example, Michael Broadbent's notes for older wines often are based on many tastings, and he often notes considerable bottle variation.
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