Brown Bag Wine Dinner at Two Chefs (TWO CHEFS, MIAMI, FL): The wine looks crimson colored. The legs are slow. It smells like blackberry, black currant (cassis), mineral, lead pencil and violet. The body is medium/full. The wine has smooth texture. The wine finishes medium. The wine has low acidity. Mark's wine(me). Showed well vs the royalty that preceded it.
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South African 'Picnic' offline (DML, London): An obvious step up in depth of fruit in the nose of this. Classy, but not oaky at all. The palate is quite savoury and keeps changing upon each revisit. Nice powdery tang in the mid-palate. Excellent wine.
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A: Plumb orange...really nice clear red. N: Coco cinnamon. Slight liver smell, almost meaty. Smoked fruits. Getting air in this opens up auge amount of bakers chocolate followed by sweet spring grass. Some barnyard horse smells. T: Powerful amounts of chocolate and earth. Non sweet tart currants and red berries. F: Firm and log. Soft tannins certainly not delicate. Overall: wine stands alone. I am not sure I would pair this with food. This is a strong heavy wine. V: 3/5
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Garnet. Nose was of a middle age, middle level Bordeaux (clearly smelling twice as old as it was. This was purchased at release and stored at 57 degrees F.) Taste was more of Cali Cabernet, but there was an acid kick on the end that took off points from me. Interesting, but not worth the price.
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Concentrated plum and black cherry aromas. Similar on palate with firm, backward tannic structure. Better after 2006. Some good black pepper and nutmeg emerge on finish.
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11/18/2023 - Guido L. wrote: 90 Points
The wine was too ripe and past its prime. A hint of port on the nose, but less on the palate. Black cherry, blueberry blackberry and violets.
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5/20/2014 - markellen.foodies@gmail.com Likes this wine: 92 Points
Brown Bag Wine Dinner at Two Chefs (TWO CHEFS, MIAMI, FL): The wine looks crimson colored. The legs are slow. It smells like blackberry, black currant (cassis), mineral, lead pencil and violet. The body is medium/full. The wine has smooth texture. The wine finishes medium. The wine has low acidity. Mark's wine(me).
Showed well vs the royalty that preceded it.
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10/27/2009 - markellen.foodies@gmail.com wrote: 91 Points
Excellent the 1st night. More like a a mature claret, slight hint of brett. 2nd night brett more peronounced. Mature drink uo.
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4/15/2009 - king-bing wrote:
South African 'Picnic' offline (DML, London): An obvious step up in depth of fruit in the nose of this. Classy, but not oaky at all. The palate is quite savoury and keeps changing upon each revisit. Nice powdery tang in the mid-palate. Excellent wine.
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12/30/2008 - btennan1 wrote: 92 Points
A: Plumb orange...really nice clear red.
N: Coco cinnamon. Slight liver smell, almost meaty. Smoked fruits. Getting air in this opens up auge amount of bakers chocolate followed by sweet spring grass. Some barnyard horse smells.
T: Powerful amounts of chocolate and earth. Non sweet tart currants and red berries.
F: Firm and log. Soft tannins certainly not delicate.
Overall: wine stands alone. I am not sure I would pair this with food. This is a strong heavy wine.
V: 3/5
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11/28/2007 - Harry Cantrell wrote: 88 Points
Garnet. Nose was of a middle age, middle level Bordeaux (clearly smelling twice as old as it was. This was purchased at release and stored at 57 degrees F.) Taste was more of Cali Cabernet, but there was an acid kick on the end that took off points from me. Interesting, but not worth the price.
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1/2/2006 - cthomet wrote:
Excellent stuff as usual.
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1/25/2004 - Burgundy Al wrote: 87 Points
Concentrated plum and black cherry aromas. Similar on palate with firm, backward tannic structure. Better after 2006. Some good black pepper and nutmeg emerge on finish.
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