Community Tasting Note

• yeastbeast wrote: 81 points

  January 12, 2013 - Briefly decanted and served with pear steak and gousse d'ail steaks, napa cabbage and fried oyster mushrooms. Served in parallel with Heitz 2002 Cab. At first it was very tight and sour, but opened by the end of the meal to an enjoyable, somewhat acidic sweet cab without much complexity. Considering how keen I was on this wine a few years ago, I wonder what happened--- did the charms fade with time or has my palate steered away from wines of this type? Drink now if you have any left.

  2,905 views

Add a Comment