Grape candy and pepper on the nose. Some old leather too. Palate enters velvety smooth with perfect balance. Ripe dark fruit and a touch of cocoa. Hint of pepper. Long finish. 1+30 decant needed.
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Drinks well after a two hour decant, but discernibly fades after another hour or so. Open, decant, and drink up quickly. Paired this with roasted tomatoe, tomatillo/jalapeno barbecue chicken and green apple/chipotle slaw and it was overpowered by the food. Still drinking well on 9.12.15
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Well balanced with good fruit. Tons of sediment, so a filter and decant are necessary. This is starting to settle down and show nicely, but could use a little more time; however, it did not have much evolution nor staying power throughout the evening, so maybe it's ready to go now. We'll wait another couple months before opening the next bottle.
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No detailed notes. This was quite tasty, but needed about 5 hours of slow ox (shouldered bottle) to get going. Rich full fruit with lots of minerality on the finish. Nice wine.
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Sweet dark fruit, tar, and tobacco on the nose. Slightly muted, you really have to take a few sniffs to find anything. Dark fruit on the palate, some dirt or chalk, nice tannin presence lends to coffee and chocolate, and an acid presence that adds just the right zing to tart up the fruit in the finish and balance out the wine. All this after a 1 hr decant and I wish I could wait longer. It definitely needs a long decant, and will definitely improve with bottle time. 2 left and I'm hiding them.
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Nose of dark fruit and tar. Inky and thick with violet edges. Slightly over acidic, grainy tannins give way to unripe blueberries, minerals, and a veggie component. 5-10 second finish shows spice and chalk. Only been open for like 30 min at this point so I'm hoping it opens up a little more. Seems out of balance now.
Edit: After 3+ hours the wine has definitely come together and gained some ground. The tannins have mellowed or rounded and are less bitter, which help support the acid in the wine. It seems far more balanced now showing dark fruit, herbs, and spice with a mineral influence that both carry over into the finish. I would rate it higher now, and I wish you didn't have to wait as long after opening to experience it this way. Guess I'll have to let it sleep a while.
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1.5 hour decant. Nose is still a bit muted. Color is dark, inky purple. Thick layered legs. On the palate thick layered dark fruit (blackberry, dark plum). Mid to heavy weight on the midpalate. Full round mouthfeel. Layered mineral finish is currently 10+ seconds. Lots of fine grain tannin that is really nice and like all good PETs, coats the teeth and tounge. Needs more time.
3 hour decant. The finish on this wine is really awesome. Chalky with cocoa and lots of mineral depth. Just a touch of spice. Didn't have with food, but this would have been awesome with some lamb as it has good acid. This is a solid wine and I really dig it. Very enjoyable now, but can tell there is a lot of potential for hoarders like myself that will lay this down for a decade or more. Saved a small glass for day 2 just for kicks (poured into a 375 after 5 hours in decanter).
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Pacific Pointe Wine Tasting Club - Petite Sirah Smackdown; Round 2: Inky opaque black red color with tight nose that shows dusty dark fruit, and hints of floral aromas. On the palate, it's medium-bodied with solid balance including good acidity and light tannins with blackberry, clove, and vanilla flavors. Medium finish
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8/11/2017 - Furry Goat wrote: 90 Points
Grape candy and pepper on the nose. Some old leather too. Palate enters velvety smooth with perfect balance. Ripe dark fruit and a touch of cocoa. Hint of pepper. Long finish. 1+30 decant needed.
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8/1/2016 - Furry Goat wrote:
Decant for 30-45 min minimum.
Delish.
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11/13/2015 - Furry Goat wrote:
Good with steak. Gaining balance. Big and juicy.
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7/5/2015 - Quaffing in Colorado wrote: 88 Points
Drinks well after a two hour decant, but discernibly fades after another hour or so. Open, decant, and drink up quickly. Paired this with roasted tomatoe, tomatillo/jalapeno barbecue chicken and green apple/chipotle slaw and it was overpowered by the food. Still drinking well on 9.12.15
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6/21/2015 - Furry Goat wrote:
Tannic. Works with grilled steak and Mac and cheese. Needs an hour minimum to decant. Tons of life left.
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5/11/2015 - Quaffing in Colorado Likes this wine: 89 Points
Inky, opaque purple and dark fruits. Drinking well...
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2/2/2015 - Quaffing in Colorado Likes this wine: 89 Points
Well balanced with good fruit. Tons of sediment, so a filter and decant are necessary. This is starting to settle down and show nicely, but could use a little more time; however, it did not have much evolution nor staying power throughout the evening, so maybe it's ready to go now. We'll wait another couple months before opening the next bottle.
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6/27/2014 - Sasha Dog Likes this wine: 88 Points
Full body and opened nicely after about an hour. Ripe fruit, slightly floral on the nose. Silky mid palate and short, yet satisfying finish.
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11/25/2013 - trifecta Likes this wine:
No detailed notes. This was quite tasty, but needed about 5 hours of slow ox (shouldered bottle) to get going. Rich full fruit with lots of minerality on the finish. Nice wine.
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8/22/2013 - joesi16 wrote: 87 Points
Deep purple color will turn both your teeth and tongue, dry , slow legs, tart acid. Good deal of sediment so filter and/or decant.
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5/13/2013 - Furry Goat wrote: 91 Points
Sweet dark fruit, tar, and tobacco on the nose. Slightly muted, you really have to take a few sniffs to find anything. Dark fruit on the palate, some dirt or chalk, nice tannin presence lends to coffee and chocolate, and an acid presence that adds just the right zing to tart up the fruit in the finish and balance out the wine. All this after a 1 hr decant and I wish I could wait longer. It definitely needs a long decant, and will definitely improve with bottle time. 2 left and I'm hiding them.
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3/21/2013 - Furry Goat wrote: 87 Points
Nose of dark fruit and tar. Inky and thick with violet edges. Slightly over acidic, grainy tannins give way to unripe blueberries, minerals, and a veggie component. 5-10 second finish shows spice and chalk. Only been open for like 30 min at this point so I'm hoping it opens up a little more. Seems out of balance now.
Edit: After 3+ hours the wine has definitely come together and gained some ground. The tannins have mellowed or rounded and are less bitter, which help support the acid in the wine. It seems far more balanced now showing dark fruit, herbs, and spice with a mineral influence that both carry over into the finish. I would rate it higher now, and I wish you didn't have to wait as long after opening to experience it this way. Guess I'll have to let it sleep a while.
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3/16/2013 - trifecta wrote:
1.5 hour decant. Nose is still a bit muted. Color is dark, inky purple. Thick layered legs. On the palate thick layered dark fruit (blackberry, dark plum). Mid to heavy weight on the midpalate. Full round mouthfeel. Layered mineral finish is currently 10+ seconds. Lots of fine grain tannin that is really nice and like all good PETs, coats the teeth and tounge. Needs more time.
3 hour decant. The finish on this wine is really awesome. Chalky with cocoa and lots of mineral depth. Just a touch of spice. Didn't have with food, but this would have been awesome with some lamb as it has good acid. This is a solid wine and I really dig it. Very enjoyable now, but can tell there is a lot of potential for hoarders like myself that will lay this down for a decade or more. Saved a small glass for day 2 just for kicks (poured into a 375 after 5 hours in decanter).
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8/10/2012 - RNgrapes wrote: 90 Points
Very purple inky color. Delicious and rich
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6/15/2012 - Martin Redmond wrote: 86 Points
Pacific Pointe Wine Tasting Club - Petite Sirah Smackdown; Round 2: Inky opaque black red color with tight nose that shows dusty dark fruit, and hints of floral aromas. On the palate, it's medium-bodied with solid balance including good acidity and light tannins with blackberry, clove, and vanilla flavors. Medium finish
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