August 13, 2015 - Cork was shot so worried that the wine was going to be as well but it turned out ok. Aromas of bell pepper, dried cherry, olive and iron. On the palate, dried cherry, earth, blackberry and earth. Ends with an excellent finish. Got better over an hour.
June 14, 2012 - red, orange, in color. chocolate, berry, on the nose. chocolate, blackberry, plum, on the palate. medium tannins, on this odd finish.
November 14, 2009 - Fight Night Wines V (matt's, highland park IL): nose: very deep and balanced with a nice warmth to the tones of pencil lead, dark red cherries, leather, black currants, mint, and a touch of red florals
taste: very elegant with a well balanced medium/full feel that is still showing off some tannins with mature tones of cranberries, dark red cherries, black currants, and mint
overall: a great cab. This was also blind and did fool a bit as it had a bordeaux quality, but was hard to locate. This still has a way to go in a good cellar as the color was a good solid dark ruby with some bricking
March 26, 2009 - Hart Davis Hart – BYOB (Blackbird Chicago): Rich concentrated lush cherry flavors with great balancing acidity in soft round package. Toasty, long and deep. A porno wine I want to spend the night with. Yum yum yum 96
August 12, 2007 - drank from a mag. great balance integration between tannin and fruit. Not overly ripe, but smooth, rich tannin and great currant, cherry and spice.
August 11, 2007 - From magnum. Dark fruit nose - mature and quite toned down relative to modern day HSS. Somewhat lacking in structure, and really not classic in style, but overall a really enjoyable, mature wine.
June 2, 2007 - The Wine Summit: Shafer Hillside Select - Saturday, June 2, 2007 - 10:45 A.M. (The Post Hotel in Lake Louise, AB): Dark ruby – amber rim; warm bouquet – coffee/mocha – spice – slight herbal edge; mellow on the palate – harmonious texture – ripe currant fruit – some oak influence – balanced; tasty finish – lingers – an elegant offering.
January 11, 2007 - Shafer Hillside Select Vertical (Zealous - Chicago, IL): Bronze ruby. Nose has cedar, currants but gets consumed by an overriding green pepper tone. Medium bodied. Vegetal notes continue / worsen on the palate. One of two wines in the vertical that I couldn't drink (corked '96 was the other). Over-the-hill. 4+10+12+5=81
December 11, 2004 - Kensington Wine Tasting, Before and During Auction (The Pump Room - Chicago IL): Starts with leather and tobacco on nose, fruit and spice aromas are fairly mature. Fruit is more vibrant on the palate, good black fruit with lots of nuance and balance and very charming textures and acidity on finish. Clearly not a hugely ripe wine, this comes across with a great Old World character and elegance. At the same time, this is at its peak and should be consumed in the next few years.
November 5, 2004 - 2004 WS Wine Experience: Shafer HSS Vertical (Hyatt Regency, Chicago): This wine was made by Doug Shafer during the “food wine era” of the mid-80s, or what Doug called his “acid phase”. Many of the wines of this decade were marked with tart acidity so as to pair better with food. 1987 was a hot year, with a small crop. Grapes were picked at 24 brix. Maroon color, with clear edges. A bit of smoke, herbs, and vegetality on the nose. The berry fruit had a tropical punch nuance to it, along with some tea and cedar. Puckerish finish. Laube said: “This wine appears to be past its prime, somewhat on the drying side – but it used to be very plush.” Drink up, if you have any.