June 5, 2018 - Hmm, missing some body like many 2013
January 30, 2018 - IMW Bordeaux Tasting - 2013 Vintage (Hyatt, San Francisco): Oaky vanilla nose with no fruit to support it. Austere and tart on the palate.
2 years ago, it seems I liked the oak note - it smelled like sandalwood. With a little more development, however, it just seems over-oaked and thin.
March 7, 2016 - Amsterdam UGC Tasting and Winemakers' Dinner (Grand Hotel Krasnapolsky / Café De Klepel): Polished and elegant, light style and structure, but lovely fruit and ditto oak.
March 7, 2016 - UCGB tasting Bordeaux 2013 (Amsterdam): Smoke, dark forest fruits and licorice in the bouquet. On the palate juicy dark forest fruits, well dosed oak, good acidity and tannin. Beautiful and juicy wine. 89 - 90. Try between 2020 and 2022.
February 11, 2016 - Smoke, licorice, flowers and bright red fruits are found on the nose. The wine is medium bodied, crisp and fresh, with a dusty, cherry finish.
January 30, 2016 - UGC Bordeaux Tasting - 2013 Vintage (Bentley Reserve, SF): Very interesting perfumed sandalwood floral note. I like this a lot! The sandalwood-y oak reminds me of grand old CA wines, especially the Kathleen Kennedy Syrah. Between 8.5 and 9.
January 27, 2016 - UGC Bordeaux (Drake Hotel - Chicago IL): Tasting, brief note. Moderate weight but overall good balance with a hint of leather on the finish. Good enough for medium-term enjoyment.
January 27, 2016 - UGC Annual Bordeaux Tasting (The Drake Hotel, Chicago, IL): brief tasting note. floral nose of violet, with good spice elements. med+, and flavors of coffee and dark chocolate. a good wine for the vintage.
January 27, 2016 - UGC 2016 (Chicago, IL): This doesn't have the cleanest of noses, with a touch of barnyard showing up here. There were some well-defined fruit notes on the palate that helped round things out.
April 20, 2014 - Black cherry, spice and herbs open this medium-bodied wine that ends with bright cherries and an open finish. From a blend of 68% Cabernet Sauvignon and 32% Merlot, the wine reached 13.1% alcohol with a pH of 3.6. The wine represents 40% of the harvest and is aging in 60% new French oak. 88-90 Pts