Unfortunately, this wine has SOLD OUT at the winery. However, it can still be found at the following locations: McNamara Liquor -- 2102 Montauk Highway -- Bridgehampton -- (631) 537-1230 Pop's Wine & Spirits Post Liquors - 510 Jericho Tpke. - Syosset - (516) 921-1820 The Premier Group South Shore Liquors - 440 Old Country Road - East Patchogue - (516) 289-9463 Spirit Giant - Center Moriches - (516) 878-6184 The Spirit Shop - Glenville, NY. (518) 399-0177 West 57th Wine & Spirits - 340 West 57th Street - NY, NY - (212) 247-5624 Wine Warehouse - 818 Carman Avenue - Westbury - (516) 333-WINE The Wine Advocate - January 2000 88 Charles Massoud, Paumanok's owner and winemaker, only employs the Grand Vintage moniker in the finest vintages (it has only been used in 1993 and 1995). Intense black fruit and tar aromas are found in the dark ruby-colored 1995 Cabernet Sauvignon Grand Vintage. On the palate, mint, licorice, and powerful blackberry flavors demonstrate the high levels or ripeness that were achieved. Medium to full-bodied, highly expressive, and intensely flavorful, this brooding Cabernet should be at its best between 2001-2006. The Wine Spectator - March 31, 1998 88 Wow. An impressive Cabernet from Long Island that combines a deep color, powerful and enticing aromas, rich fruit and oak flavors and a velvety texture. It has firm but smooth tannins and a lingering finish. Beverage Testing Institute - September 1999 90 Dark, saturated ruby purple. Generous cassis, mineral, and mint aromas. A firm entry leads a full-bodied palate, with moderate but big tannins. The finish is concentrated and powerful. Very varietal and intense. Drink now or later. Saveur - April, 2001 A big, round mouthful of wine, with a rich, leathery bouquet, good fruit, and lots of tannin. Winemaker notes: On the crusher the juice at 23 degrees Brix was already inky black, which reflected the optimum ripeness of the skins. This resulted in a highly extracted wine, with soft, well rounded and ripe tannins. Fermentation was done in two batches one fermented with a Bordeaux isolated yeast strain, F 1, the other with a yeast used in the production of SanGiovese, BM45, that tends to accentuate fruit flavors such as plum. BM45 also enhances the mouth feel through the increased production of polysaccharides. In both batches the cap was gently irrigated to keep it wet while avoiding extraction of the heavier harsher tannins. This wine is surprisingly forward for such a big Cabernet Sauvignon. Its deep dark red/purple colors suggest what is to come in terms of black fruit flavors. It contains about 10% Cabernet Franc and about 5% Merlot. It has more fruit flavor intensity than the 1993 and a firmer structure yet it is smooth and soft. 650 cases made.