I've always read that it is namely the toasty oak which turns people off.
I don't know. I just read people talking about being oakaphobes, and occasionally complaining about oak in a wine I didn't object to as 'oaky', leading me to conclude that I'm not as oak-sensitive as many. But on the other hand, I also read tasting notes by people whose palates I trust sometimes not mentioning toasted oak in a situation where I think the barrels must have been charred. So, by comparison, I tend to think I'm ultra-sensitive to that. The Argentinian cabs I mentioned? The next day I called the wine guy who'd personally recommended both wines, a very well respected wine seller, and told him the wines had been so toasted I couldn't drink them, never sell me wine like that again. And he said, "What toast?"
But hey, Howard says there's no toast on the 95 so there must not be. His palate mirrors mine better than anyone else's on this planet and if it was there, he'd find it.