super wonderful stuff. By the time I got around to taking notes (more than the 'oatmeal and apricot' note I jotted down initially) my palate had been worn down by the syrahs. I remember vivd intensity and superlative length. Oh well, it was certainly a treat.

nose: fancy rootbeer, smoky essence
palate: perfectly balanced acid with velvety tannin and a dusty, mineral finish. I loved this. I wish all wines smelled like it did.

obviously, super young. Jason did attempt to decant it 2-3 hours prior to the tasting...
I smelled a similar root beer element to the Chave, but this had a much more herbal lilt - maybe marjoram? THe alcohol seemed high to me, though others said that it was performing admirably towards the end of the tasting. It was good, though a shame to drink it so young.

The performed markedly better chilled down rather than at cellar temperature. At room temp (72ish?) it was too hot, though the texture didn't suffer.
Once cooled, the soapy, herb ally nuanced nose was very interesting (and not off-putting). the thick texture and fruit were very tasty, very well done over all. A nice wine, for sure.

sweeter and meaty next to the South African wine, it also felt just the teensiest bit flatter, but I enjoyed it. Definitely high on the 'delicious' factor, though not super complex.

This was most definitely the worst of the tasting. Alcoholic, sweet and entirely 'meh'.

sadly, i didn't take any notes. I don[t remember being particularly wowed by the wine, though. Certainly, it was better than the Bergevin wine tasted next to it.

I thought it was very good. While some at the table were of the opinion that it could have had a bit more acidity, I did not necessarily agree - to me, the flavors were thrilling and the balance was just fine.