Again a great wine, mighty, fruity phase, very complex more like a Bx than a Toro wine, but his powerful body shows his provenance, no oxidative signs, nearly black colour, ripe tannins, developed and profited by hours of decantation, at this stage "much" better than his big brother termanthia 2004. very long fruity finish with some cedar and cigarbox, licorice in essence, I guess this wine will age over the next 20 years
I gave no air, I probably should have. Lovely wine. Dark red color, mint on the nose, teasing in the mouse with dark fruit, moderate structure with roundness in the mouth, and beautiful adolescent finish, no "wisdom", but nice tannins.
Der Wein wurde ca. 3 h vorher geöffnet. Tiefes Rot, fast Schwarz. In der Nase zunächst etwas verschlossen, dann der Duft von Gewürtzen, etwas Pfeffer, Im Mund ein harmonisches Zusammenspiel von Aromen, mit den Gewürzen (u.a. Pfeffer), bereits gut trinkbar, kann aber auch weiter gelagert werden.
Zur Hasenkeule kamen die Fruchtaromen in Verbindung mit Pfeffer, Leder und Kaffe sehr gut hervor. Toller Wein.
Decanted and served. Much like a year ago a consistent 89. Modern, forward, ripe and at this stage at least a solid core of fruit devout of complexity and charm. Not bad but really a heavy handed wine , 89 and we would suggest cellaring and prayer so that it might evolve.
This may be going through a phase. The fruit--if you can access it below the density and tannins--now has some age and nuance on it, possibly at the expense of some freshness. Improved over a few hours in the decanter. Still, Nanette, who doesn't want a wine that's "too big" these days called it "lovely," so there's something elegant about it despite how stuffed it is. I'll be waiting a year if not two for the next bottle and probably giving it plenty of air.
Served completely blind and although this wine came to mind, I did not say it out loud, so that doesn’t count ;-). In the bouquet dark forest fruits and a firm dose of luxurious oak. Same on the palate. Some sweetness, good acidity and tannin. The oak is starting to integrate and this is a great and still powerful wine.
As skifree noted this was part of an odd bottle blind tasting in Seattle. This wine was impenetrably dark in the glass. The nose was of intense anise. The tannins were almost mouthstripping -- literally removing any moisture. Over the evening a bit more was revealed. Very dark and brooding. The finish was a bit sweet, but turns a bit bitter by the end. I was very intrigued with this wine -- it was my third, compared to the group's seven. I would love to try this in ten years or more.
Brought to CT SEA double-blind tasting with the theme of "odd wines". Very dark in the glass, long legs after swirling. Lots of anise on the nose, sweet deep fruit in the mouth. Long finish, with more anise and noticeable tannins. Double decanted 2.5 hours before tasting, and it was noticeably smoother than when I tasted just after opening. This was 6th out of 10 in the group, and was tasted just after an older Sangiovese (yin and yang!). Most people thought this was a young wine.
I am just not feeling the love for this wine. The nose is somewhat subdued and tightly defined black licorice. The fruit is more plum and purple grape flavored but entirely too dense for my taste and lacking in any nuances or sophistication. The finish is mouth wateringly short and truncated. After ten years, it still sticks to your teeth. You shouldn't need a water back after your vino...time to go brush my teeth.
This wine smashes in to your taste buds, like hitting a thick and utterly impenetrable mud-wall. This is condensed like no other Tempranillo. This is unimaginably rich. This is beautiful insanity in a bottle, especially as the immense concentration is natural.
Will evolve for many years to come, as this is not yet showing any signs of maturation.
So, pay no attention to the fruit-musterbeiterz who don't find (or like?) any mature aromas, but still think that a wine from 2004 ought to be mature ;-)
This wine has a very long life ahead, and I'd be darned if it's mature before 2020.
Still have not enjoyed a Thermantia, but becoming rather curious... A step up from this wine means only one thing: utter perfection!
At fabulous Restaurant Tani, outdoing themselves as always, including Japanese bear meat for the main dish tonight. Yowza!
Luxurious bouquet with cassis, smoke and beautiful oak. On the palate rich and concentrated, dark forest fruits, a lot of sweetness, good acidity, chocolate and beautiful oak again. Soft but still powerful tannin. Early maturity now and can last probably another decade.
BUY THIS WINE! Good Lord, if I were a religious man I would say the wine was touched by God, himself. The perfume on the nose was so divine. Deep dark fruit with smooth tannins and a twist a tartness of the finish. This stuff is almost black.
Coravined a good sized class. What a special treat. If you have a Coravin or a bunch of bottles, it would be a great time to try it.
Some Spanish Wines on a Saturday afternoon (Some very old ones) (CB): Great wine, but also a wine that seems to ageing quite slowly. Lots of fruit and lots of oak and not integrating yet. My first sip was quite hot despite a 2 hour decant before serving. With air and time in the glass, the heat disappears. This has jammy black cherries, cedar, vanilla, slight floral notes on the nose. On the palate, jammy black cherry fruit, and oak notes. It would be a love or hate wine right now I think, but check back in 5 or ten years.
This wine is a rock. It's hasn't really progressed in seven years. Aromatic, with baking spice, pepper, and tobacco on the blackberry-scented nose. Very rich in the mouth, with ripe black berry fruit and a caramel, asian-spice character. Ends with a spicy, foresty finish that lasts a good while.
The tannins are still pretty huge. They don't bite, but this still seems like a quite young wine with development to come.
Openedthis wine from my Cellar and decanted it for 2hrs prior to taken it to a marvellous Spanish tapas restaurant. In total it was decanted for 3hrs. The nose was full of wonderful spice route of tabbaco and saddle leather. The overall sense of fruit of red current is very evident. The taste is suburb. Layers of ripe plum along with a butterscotch. The Finnish was strong for a full minute. This wine as a winner and I highly recommend you give it time to breath. The 3hrs highly benifited it cause it as much tighter early on.
It has very little sediment because the grapes are tiny and come from a truly arid climate, which means natural concentration. Made in quite a different style from Rioja, and (arguably) with less oak. Nose of warm, sunny notes of very mature grapes. On the palate we all found a rich, GRANDE wine that I'd happily enjoy every day. Perfectly balanced: the acids keep this wine fresh, despite its magnificent concentration and warm, rich fruit on the palate.
Still almost untouched by age, and should (according to my palate) not be drunk on this side of 2020. Will mature very well! One btl to go for ~2023.
Castilla y Leon tasting (Osteria da Fiorella, Tel Aviv): Uncorked 2 hours in advance. Dark opaque colour. Rustic & noble tertiary aromas, spicy, cedary nose, heavily-oaked profile, with the anticipated power. Full bodied, firm tannins, good acidity level, powerful, lots of good dark fruit edged with black licorice and smoke, long quality finish. Can age 5-10 years more.
Delicious right now. Dark, almost completely opaque. Brambly nose, some dark forest smells, some spicy oak quality. Full-bodied, ripe, rich, dense. Finishes nicely, but I do find it a little boozy. Labeled as 14.5%, I'm guessing it's a little more. It'll last a few years longer for sure, although it's starting to show some secondaries.
Monthly Tasting Group: Spain (Solera, Mpls, MN): Very dark purple color. Unknown if decanted - I think not. Drank 2oz pour over 1 hour. Some brown sugar on the nose, black fruit, oak. The palate has firm, grippy tannins, lots of oak and alcohol currently, very spicy, black fruits, big wine. Very young; needs time to hopefully settle down. 88-92pts depending on where this goes.
Medium dark red; pleasant slightly lean nose; nice tobacco and caramel spices blending well together, however followed by being quite sharp with dry very pronounced tannins plucking your mouth and teeth; some nice characters but the very dry tannins detract the experience
This wine needs a 2 hour decant. I won't give it a rating because I popped and poured. That being said, it got better after bring opened for an hour or so. I do feel that it was probably better 2 years ago, but it is still a good wine. Giving it a 76 is a bit silly.
A complete and utter abomination to the world of wine. I purchased two six packs of this wine upon its release from the glowing review from RP's Jay Miller (Before I realized he had the palate of a Ruby Tuesday's waiter) and opened my first bottle to see where the wine was at.
This wine is so awash in oak I don't think the fruit will last long enough to shed it. Drying out and utterly tannic this wine is disjointed and imbalanced. Several hours in the decanter did little to help this wine come together. This wine accounted for 90% of the dump bucket for that evening's dinner party. For the masochists here that are into this kind of thing, you can soon find the remaining case for auction at WC.
Decent fruit. Lots of oak that is fairly well-integrated. Quite acidic, which gives it good lift but also too much bite. Some earth character as well. Fairly tannic. This was better than I expected based on some reviews, but still not really my thing. Seems like it could use some more time, but not sure it has the material (especially not fruit) to make it.
Not sure how RP could give this 98 points in 2006. Did he have an Ouija board ? It is quite drinkable now with hours of O2. It has the legs to go probably longer than I will be around. I should have waited on this one, but it was opened for an opening of a new spanish restaurant in Portland and shared it with the chef who liked it.
Breeders' Cup XXX; 11/1/2013-11/2/2013: Decanted 4 hours. Spicy, cedary nose, the expected heavily-oaked profile, but it doesn't bring the anticipated power. Same on the palate: lacks the power you'd associate with this label. Up front there's good dark fruit edged with black licorice and smoke, but the fruit concentration falls off considerably in late palate and finish. While I don't think this is in a dumb phase, I do think a few more years will improve it by letting some of the oak integrate.
Modern Spain to the maximum. Colour is purple/red. The nose is of a sweet oak forest with an interlace of ripe fruit. Good extraction. On the palate the tannins are now mellow, no sharp wall here but a silky round crowd pleasing wine. Somewhere along the line though, the complexity checked out, the typicity went on holiday and the 70+ yr old vines were buried under pile of oak. Wont disappoint but not a wine of excitement. 89-90 and drinks just fine now.
After Jay Miller gave this wine a score of 98 in the Wine Advocate, I went out hunting for bottles. I could only locate one, as the others had been scarfed up. It has been in my cellar ever since. I could keep my hands off this bottle no longer, so I opened it tonight. And it is really, really good. 98 points? I don't think so. But I wouldn't fault Jay's enthusiasm. Dark, nearly opaque garnet. Nose of dust, licorice, cedar, and dark fruits. Full palate of ripe dark fruit (blackberry, currant, plum), spice, and licorice. Excellent length. Vibrant, focused, mouthwatering acidity. Youthful tannins. Integrated oak. High alcohol barely noticeable. I really wish I had more bottles.
Dark red, compact colour. Nose with ripe dark berries, blackberries and some dark cherries, molten tar and sweet liquorice, some violets and hints of vanilla. A slightly sweet impression on the nose but the "dark" notes dominate. More than medium bodied, ripe dark fruit mixed with some sour berries, blackberries, tar aromas, good acidity, some spice, medium+ tannins, just a hint of alcohol, rather tannic aftertaste. The palate is powerful, but actually less sweet than the nose. The acidity provides good balance and some freshness and lift. Currently, the wine is in an in-between phase; it does not have the explosive primary aromas that I remember when it was released, but doesn't really show any developed notes. While definitely enjoyable, I expect this to show better in another 2-5 years. Score 91+.
A very "masculine" wine. Still nearly black, with a vivid violet rim. Our first bottle was badly corked, but the nose on the second one was clean: a spicy aroma of musky leather, sweat, licorice, ripe plums, beeswax. Back in 2007 I commented that this could be a high-end Cote Rotie and I agree with myself; the wine is definitely in a style I associate with northern Syrah in a year with good ripeness. Powerful and concentrated; the fruit here is ripe but framed by intense tannins and serious acidity. Finish is long and mineral driven. Nowhere near maturity; I would say that if this is how it tastes at age 8, it won't be really mature at least until age 15!
Still an almost black color. Very concentrated bouquet with ripe dark fruits like blackberries, beautiful oak and some eucalyptus. On the palate juicy dark fruits; ripe blackberries and dark cherries. A lot of sweetness balanced by good acidity and tannin with a good bite. Luxurious oak as well. This wine is still so youthful! Probably wise to wait until 2020, although it is pleasure already.
A very good wine that does not offer much complexity in either nose or palate but is very pleasent to drink and to enjoy over a nice meal or conversation. Black fruits, vanilla and spice is what it offers in a full-bodied harmony that probably not will evolve to become much better than today.
Opened by Anwar at the Haggis offline. Black purple color. Hugely concentrated. Chewy tannins. Black currant, grape skin and blackberry notes. Full bodied. Too over the top and lacking balance for me. I'm sure others at the offline liked it better. I liked the 2000, 2001 and 2003 better than this bottle. Perhaps it will smooth out with time. 88 points.
This is really to much... WAY to much.. An explosion in the mouth, but not a pleasant one.. If this wine is getting good, it will take atleast 20 years.. But frankly I doubt it.. It is to much of every two things...
This is a big ass wine. And not so in an overly tannic way but very dense in its flavor profile. A bit subdued in its aromatics, this is rich in a black inky sort of way. The fruit will probably unfold and become more complex as time goes on adding to its flavors of black berry and black licorice...yeah thats it, fruity black licorice. Wow.
This wine is still a beast that needs more cellar time. Inky purple. Black cherry nose. Huge palate still dominated by dusty tannin. Brooding background flavors promise a payoff for those who are a little more patient. This youngster has lots of dark fruit, especially cherry. I will wait at least two years before I open another. Lots of upside potential here.
Coming together nicely. Good but not spectacular nose. In the mouth the wine is far more integrated than on earlier occassions with spectacularly pure fruit (and lots of it, be it short of jammy and overdone) and big, velvety tannins.
Slow ox for 4 hours, then consumed over 2 hours or so. Reticent at first, but then quite good. Although not a traditional Spanish red, it was not sweet, ripe or heavy at this age either, but rather fairly precise, complex and balanced. Lots of graphite, mineral, dark fruit and spice. I think this will still improve in the coming years.
Talk about dimensional. This wine has a lot going on. It is probably at least 3 to five years until it reaches it's peak. Everything is there, it just needs to balance out. There is a little too much heat at the end, but the fruit, oak, and earth are great. Hold at least for 2 years.
A veritable black hole (EWS). The bouquet is an impatient young athlete wearing an exotic, cherry tuxedo of campfire, iron violets, and mulling spices. Tongue-staining flavors of cherry’d peppercorns, saddle leather, serious intoxication, ink, earth, citrus oil, and purple grape. Koolaid, cold coffee, sticks, and briar. Dense structure and a long, streamlined finish.
Still some heat but settles out over a couple of hours. Somewhat disjointed. There'a a lot goimg on here but it never seemas to come together. I have a couple left and will let them sit another couple of years
Audouzed in the cellar for 8 hours. Decanted (in my glass) for 2 hours before consuming. The nose on this wine vanilla, black fruits, and almost a fresh burnt (brulee style) sugar. The nose is very delicious. The palate does not live up to the nose. It is a BANG! In your mouth (no not like that), that immediately makes you take notice. The palate states: Hey! I'm here, taste my delicious explosive black current jam, coffee, and vanilla! This wine is definitely new world, nothing old world about it at this point. The finish is has substantial tannins despite the prolonged decanting. It ends with more delicious over-the top fruit and vanilla which lasts for 10 seconds in the mouth. I bought three of these, and I am not sure this wine will improve anymore. I guess I will wait and see. Delicious now with a decant; especially if you enjoy the style.
Donkerpaars van kleur, volle geur van zwart fruit, leer, chocolade en espresso. Wat port-achtige smaak, met flink wat alcohol, cassis en kruiden. Mega-lange afdronk, er lijkt echt geen einde aan te komen (3 minuten is niet overdreven). De tannines zijn duidelijk aanwezig, maar prachtig geïntegreerd. Op dit moment al fantastisch om te drinken, een belofte voor de toekomst!
Very dark (black) red; soft, round, dense, deep nose, ripe blackberry, vague hint of port; powerful almost overwhelming, deep, lots of ripe red/black fruit, tannic (quite a lot), slightly prickly (not much), not jammy acidity holding it up; very long aftertaste; lots of power, not fine or with finesse; quite enjoyable
Consumed at Quimet and Quimet in Barcelona. First taste of this wine in several years. FINALLY, starting to soften up. This was an absolute monster that is just starting to enter drinkability. I'd still suggest waiting a year or two, but if you must...go ahead and give one a try.
Tasted 7 hours later and the tannin has finally found the balance needed to enjoy this wine. While it is very "new world" in style I can still enjoy what little I am tasting of this. It will be interesting to see what happens to this wine given more time sideways...
Smell: dark fruits, earth and mineral notes. There is a slight burn on the nose...that I hope will fade away with some time in the decanter.
Taste: Dark fruits are eclipsed by firm tannins and the alcohol has quite a bit of a drying effect on the mouth.
Overall: Med + fruit, High tannin, and med+ acidity. We shall see how this is in a few hours as I am opening this for a friend who is joining me for dinner. My hope is that with 5-6 hours in a decanter that the tannin will step out of the spotlight and this wine might start to shine. An excellent wine...but I have high hopes that it will become something outstanding given some air and room to breathe. The alcohol and tannin are too dominant for me to really fall for this wine.
Wow--a tannic monster. I had this for the first time about three years ago and I don't remember it being this tannic. Perhaps the fruit is receding yet the tannin integration hasn't caught up yet? Plenty of dark fruit, brooding structure, and I'd guess this will get better as the tannins meld with the rest of the wine, but right now it needs a LOT of air to make it drinkable. (PE: 90)
Black color. A bit closed on the nose with some spicy black fruit peeking through. Big, massive black currant & black licorice flavors on the palate. The alcohol just takes over the palate. Not a bad effort & clearly well made except that the alcohol needs to be tamed. Tasted double blind.
Blind. Big looking but monolithic and not enough sweet fruit. Left some for next day and maybe somewhat better but not much. Had this at a tasting in 2008, loved it and bought 6 bottles and tried 2 that both have been disappointing.
Drank at Sahalee with the prime rib. Decanted for 2 hours and that was nowwhere near enough. Still extremely power juice and a bit too tanic at this stage for me to truly enjoy how good this wine can be.
huge nose of dark fruit, oak, coffee, and pepper. flavor profile was again dark fruits, pepper, some earth and oak. decanted for about an hour and consumed one glass and finished the bottle the following day. the second day was better the oak blew off and was able to enjoy this wine much more.
Chocolate-covered cherries, copious smoky dark fruit, vanilla, coffee, and gobs of toasty new oak. A large-scaled, highly extracted, ultra-modern wine that could have come from anywhere. Anonymous though it may be, it's quite drinkable and the alcohol is under control.
Massively overrated by Jay Miller. Super exstracted and port like, the 15% coupon makes it too hot for me. Sure there is a lot of fruit here, but it's not coming together very well, tannic and dry to the extreme. Will try again in a few years hopefully it has improved by then.
Dark dark dark like a glass of blood. Good nose, lots of black fruits. Very powerful and still very tannic and chewy. Needs a lot of air time, over 2hours still overwhelming. With more age this would be a very good bottle
Opened this for Halloween because I thought this might be a horror show, but I couldn't have been farther from the truth. A shockingly well-made wine that is neither spoofed, over-extracted, nor sweet or candied. On the contrary, this is fully dry, with great balance and very good purity of blackberry fruit and precise freshness. It has an earthiness that I associate with many Spanish wines, and a little dried herbs. Clearly a very good wine that would probably at least merit a score in the low 90s from most wine critics other than Mr. Big Jay. I am duly impressed.
This is a powerhouse that needs more time. It opens up somewhat if left decanted for a couple of hours but it still rather rough on the palate. It has big potential when the tannins become a bit more integrated with the fruit.
Brutal. Decanted for 3 hours and Lynn served it blind to me. We loved this at a tasting last year and bought 6 bottles. This was initially almost undrinkable - sour, tannic and a very hot, alcoholic finish. After we drank another wine for a few hours and had some braised rabbit with it it opened up some and at some times was even very good, more balanced and with very good aromatics. I gave it 85 points only for the few glasses we had with food and after 5 hours of decanting - before that it was barely a 75.
Spain and Portugal Tasting (Casa Roberts): Ridiculously young and a clear contrast with the Unico that preceded it in the blind flight. Huge, soft tannins. Vanilla, sweet plum, cherry syrup. Long long finish is what really makes this wine.
Spain and Portugal (2033 Brandywine): Very good. Deep dense. Cherry coke, chocolate, herbs and dark fruit. A bit tannic and tough to get a handle on, but that is to be expected. Should soften over time. Patience will be rewarded. Solid finish.
Full bodied, a lot of sweetness and also a lot of good fruits; cherries and black fruits. Soft bitterness and a very long finish. A great blockbuster with good complexity. Give it another 3+ years of cellaring.
Tastes like and has the consistency of engine oil. Well-stored, so it's the fault of the wine, not anything else. Can't believe I ever liked this at the tasting I attended - I suppose my palate has evolved. This wine was decidedly not cooked, corked, or chemically flawed, I know what those are like, it's just hideously over-extracted and over-oaked. Sold my stock.
Dense and sealed like a fortress. What this shows is wonderful, but you just sense there's a sorceress, witch, or maybe dragon in there. A six-hour decant loosened and disclosed--not its treasures--but the fact of their existence.
Pepper and strawberry syrup over blackberry after one hour of decanting, but it was so tight and so fiercely tannic I thought it was unlikely to come out of it. But at three hours, some sweet caramel notes show up, the fruit gets round with cherries, juicy and huge. This is the best bottle I've had yet. It's drinking great now, but only with a long decant. 95-96.
Numanthia at the Masters (Ken's): Hugely effusive nose is floral with rich, toasty black cherries. Palate is ripe, rich and laser focused with big sweet tannins counter punching fruits. Big black fruits, toasty vanilla and barrel spices dominate. Tasty - but soooo young. This will certainly age well with huge amounts of everything.
Masters and Numanthias (Northbrook, IL): Incredibly powerful, concentrated flavours of chocolate, blueberries, cherries, vanilla, oak and brown sugar dominate the nose and palate here. Plush, mouthcoating texture with firm, chewy tannins that are slightly obscured by the immense fruit concentration. Very long finish.
Still very tannic, but less so than 6 month ago. Some baby fat remains. Very nice even after only a couple of hours in the decanter. I suspect it will be even better tomorrow. Smoke and vanilla, lot of fruit, some almond paste on the finish. Went very well with rare tenderloins which hid some of the tannins. I liked it a lot and I'm sure it will improve with age. The complexity is there and will deepen with age.
Pop and pour. C- Mulberry stain purple, no rim. N- Chocolate covered raspberry dessert. T- Mammoth. A wine on steroids. Fruit-driven, pure attack. Long, dry mid-palate. Chocolate, dark berries, vanillin, teeth coating tannins, low acidity. Just huge.
24 hours later. Amazingly, with all this fruit and size, it's a well balanced, dare I say classy, even elegant wine. I was reluctant to believe, but I do agree this has the balance and material for a long, healthy evolution. We'll see, because wines like this arouse enough curiosity in me to want to stay healthy and coherent well into my 80s. Anything that inspires me to exercise and eat right is a good thing!
Dark purple. To my nose and palate, a ringer for a northern rhone syrah-based red from a good vintage. The nose is high-toned, with crunchy red fruits; spice, hints of something musky. I can understand where Tanzer finds the "sangria" aromas, although to me that description is a bit more exotic than the actual wine. Sweet bite with firm acidity and tannic structure in a style I could easily mistake for a high-end cote rotie. Quite a success -- visit this baby at age 10 or 12...
Spectacular. Huge wine. Deep, deep purple. Chocolate and blueberry on the nose. Clash of the Titans on the palate, with fruits and tannins battling for supremacy but yet somehow it knits together well. This is drinking great right now...has the backbone for 15 years of aging at least and once some of the tannins have been shed, this score may seem conservative.
This wine is absolutely monstrous. Right now it is a huge tannic beast with big ripe dark fruit and hints of earth coming through on the nose and palate. My score right now is a 93-94 because it is nowhere near hitting its stride and will truly be something special once the tannins subside after a few more years in the bottle. It is going to be very hard to be patient with this monster but I feel the pay off will be well worth it.
Sunday Football (Rick Halterman's house, Boulder CO): Good lord, what an outstanding wine. Boasting a massive nose of rich, dark fruit, charred earth, tar and toasty oak, this has an awesome level of depth and richness to the aromas. Full bodied and simply a massive, structured and powerful wine that has a finish and tannins that won't quit.
I can not describe the experience better than JM in the WA profile. This is spectacular. Argueably the best I've ever enjoyed. Will it still be good in 2032? I will not know, because I will have enjoyed the 28 btls I have long before I'm senile.
One bastard of a wine. It rips your gums and your teeth out, and leaves you with a "wow. Can a wine be this tannic, and a still have fruit". The answer is...yes it can. The potential is huge here. After a day or two in the fridge it became friendly, and showed what is to come in 5 or 10 years.
Ok, now it's time to stop. This bottle was tannic tannic tannic, so tannic that not only my tongue but my teeth and lips felt coated and dried out. But even all those tannins can't contain the huge fruit. I'm still getting plum, blueberry, chocolate, and dense black fruit, with a bit of tobacco, leather, and spicebox. It changes every time you come back to it. Difficult to score this tonight, because it wasn't as indulgent as previous bottles, but I think I'm going to add a point to to my previous scores because it's showing stunning potential.
Day two: brings blackberry and licorice, black pepper, and the tannins have melted considerably. Tonight it's a brawny, meaty, savory wine. Confirms in my mind that it is worthy of a classic score. But I've really got to let 'em lie for a few years.
WineX Opaque scarlet; intense earth, dirt, stems, low grade spice--earthiness w/DRIED Cherry; HUGE rich mth, tons of high soaring a’s in mid p!, rich, soft t’s; EXPLOSIVE flavor, of blkberry/earth; but do youwant that much?Med fin., *Body builder but w/definit.
Wow, there's a lot here. No score as I'm disappointed with myself that I gave into temptation and popped this. Massively rich fruit after opening that within about half an hour closed into a tannic beast. Tons of bluberry and chocolate; finish is very long but drying. Nose was restrained, didn't get the flamboyance that others have reported. For me, needs further cellaring, at least a couple years.
I was amazed how much flavor it was bringing considering how young it is. But after 5-6 hours of breathing in a giant decanter, the tannins had softened enough to reveal concentrated red and dark berry flavors as well as graphite and mocha. The nose seemed closed but I had a bit of a cold. Honestly I couldn't think of a better wine at $45. Actually for me I don't think i've ever had anything better in any price range.
Nose: very delightful nose with rasberry, black currant, and blackberries. The nose really integrates well between a new world and old world nose with the fruit being there, but not in your face and having a nice subtle harmony working together
Taste: A very dry finish that seems to last forever on the palatte. Much of the fruit that was on the nose is present too in the taste but I'm also getting some vanilla a little bit too. The tannins are kicking big time due to this being a very young wine
Overall: an excellent wine. This is just a really splendid effort here and is actually a big time QPR at the $55 range that I got it at. It can be drunk young if decanted for a decent amount of time, but this one is also great for aging and may be out of this world in a few years. A really wonderful wine
Needs a LOT of air at this point (more than it needed back in February, which seems odd to me). A tannic monster - something else I don't remember. Has plenty of stuffing for the long term, gobs of blue and black fruits, good balance outside of the intensity of the tannins, and a long finish. I think this will be better tomorrow, and am reserving a score for now.
Drank this bottle with a cold. Overall, richly extracted, dense wine. A bit flabby. None of the minerality that seems to characterize many Spanish wines. Not a great QPR, but enjoyable while being a bit flabby.
So much for my "won't try it again for awhile": the opportunity presented itself via the best value on a restaurant wine list. This bottle seemed to be showing more of itself, more "there" in comparison to the previous one. A generous nose of black cherry fruit and smoky spices. Powerful and rich fruit in the mouth, and the tannins were a little more restrained this time, but certainly there. This scoring reflects this tasting, but I'm thinking this has still more to give.
Initially stunning aromas as it was decanted, it immediately turned shy on the nose. I thought it might be completely closed, but the palate was absolutely huge and dense with black fruits. After a couple hours decant, the nose starts to make a showing, and so do some fierce tannins. Lots of enjoyment now, but this definitely needs some time to come together. I'm not going to open another for a year or two (my score here reflects some confidence that this is really going to be mindblowing with a little more time).
A mouth full of wine. Spicy, mostly black and some red fruits, pepper, chocolate, good oak and good tannin. A blockbuster. A lot of acidity. Much too young. Will probably add some points in the future.
I actually think this is very similar to the 2004 Termes but shows slightly more concentration and length. This bottle was decanted for roughly an hour before consuming and had a massive nose (literally, could smell it across the room) of raspberry and dark fruit notes framed by beautiful mineral, earth and spice notes. With air it picked up a mix of coffee grinds and dark chocolate notes. The palate is full bodied and just massively structure. So much so that it comes across as slightly angular at the moment but there's still massive amounts of tight fruit and the balance, precision and texture are outstanding and keep the wine drinking amazingly well. Shows lots of tannins and subtle oak notes on the killer long finish. After hearing all of the oak comments about these wines, I was surprised at how well integrated the oak was and how enjoyable this wine was to drink right now. Outstanding stuff and should only get better.
Extreme ink, with a very fruity nose, almost like a California Cabernet. The taste mixed berries with the tanins; it's delicious now, but hints of complexity to come. Very balance mouthfeel, but you need to invest in tooth-whitener.
The biggest wine I've ever tasted. The sheer weight and intensity of this wine, for me, puts it in the mid 90s. This is a wine to break out with those who like the big Shiraz's and other massive wines.
tasted to me somewhere between a super high quality cali cab and a top notch aussie shiraz. highly concentrated without being jammy. fiercely tannic but they are fine and ripe. complex. somewhat closed right now but in 10 years this should be a screamer. hold.
Tasting Group Dinner - Spain (Solera, Minneapolis): Definitely the best of the lineup. The nose is actually quite restrained, offering up interesting hints of iron, smoke, and gunpowder. No VA going on here. Sappy cherries on the palate. Fiercely tannic; much more so than the 2000 or 2003. Very promising.
Minneapolis Tastes Spain (Unico, Mauro, Janus, Closa Batllet, Clio, Numanthia): The nose is similar to the 2000 Numanthia, but is more controlled despite its youth. Still offering big fruit, smoke, and oak, but an attractive earthiness is lurking underneath. Soft unstructured fruit is still dominate on the palate, but there is a healthy does of mineral, earth, oak, and vanilla to add some interest. If I were buying Numanthia I would go with the 2004 and hope that extended cellaring would allow this to develop into something interesting.
Dark purple. Sweet and overwhelming nose of dark berries and oak. This is a very young monster-wine: loads of tannins and structure, but all matched by excellent fruit and good integrated. It has "the full package": sweet and fat fruit, huge structure, minerals and peppery spices. While this is not close to being a "perfect wine" it is truly a "big wine". Opened 4 hours in advance and decanted for 2 hours.
I'm sure this has tons of potential, but right now it is far from enjoyable... I decanted it 6 hours and to be honest I think it was too long. I experienced this effect before: wines shut down after being open for some time. Other tasting notes make clear that there has to be a slot in which it is enjoyable already. The nose was the best about the wine... but on the palate this was a tannin monster with smoked bacon like aromas... not on the fruity side at all and "off balance" is a compliment. The finish was really long of course and let's hope this wine comes together over the next 10+ years. My 90+ points that the wine has enormous power and potential. I don't think it will eventually get more than 95-96 points.
Once Upon a Vine XIII - New Orleans, LA by Martin Wine Cellar (Pavillion of Two Sisters): Now this is spectacular. My notes say "Maybe not 98 points, but this is really GREAT!!" Big, rich, nose full of cherry and cassis liquor with an herbal, menthol streak underneath. Palate is very full bodied and expands exponentially in the mouth.. Tannins are giant behemoths, but are held nicely in check by fresh acidity and gobs and gobs of juicy flavorful fruit. Blackberry and raspberry jam, boysenberry, toast and vanilla with undercurrents of cedar, earth, and toasty oak. Plenty of Mocha Chocolatte on the finish for the Starbucks fans. For $39.99, this is a no brainer. A great wine that will be outstanding in a few years. 93-94 points
I can definitely see the attraction to this wine. Flashy, open and drinks well. Not decanted. Dark fruit melange with blueberry at the forefront. Oak tones as well. Seamless, smooth sexy mouthfeel. Some tannic backbone is there, not flabby, but buried under fruit. Significantly less tannic than the Termes. Well made, competent and I'll follow it for a while. It just did not grab me emotionally.
Bought today and promptly opened to determine if I needed to buy more for the cellar. I often approach RP scores with some caution because he prefers the overextracted fruit bombs which are good every now and then, but I don't want a cellar full of them. Since Jay Miller rated this one, I wanted to see how his palate alligned to mine.
I decanted the wine for 3 hours, and drank 1/2 the bottle on the first day. The second half was drank the following day. I don't have a lot of experience with Spanish wines, but this one definately tasted like a New World wine. In a blind cabernet tasting, it would be easy to confuse this as a qulaity California cab, and indeed, it reminded me of a great 02' Etude Napa Valley Cab bottle I had last year. The nose is a moster - deep rasberry, black cherries and vanilla. The tannins on this puppy are huge, so cellaring it for 5+ years before opening a bottle is recommended. The finish was well over a minute, and that is no lie. I have never had a wine with such a soaring finish. This wine was an emotional experience for me, and I can only see it getting better. I'm picking up another 3 tomorrow and will let sit until 2012 before popping the next one. I need to find more wine like this at $50.
Opaque dark purple with dark cherry colored rim. Rich toasted caramel nose with dark chocolate black cherry scent. While oak is first aroma to be detected, big sweet concentrated fruit is not far behind. Primary fruit, but clearly of high quality. Upon entry, the wine stains the palate with massively rich dark chewy fruit that is ripe and highly structured by intense acid and tannin backbone. A combo of new world oak and polish with black mineral quality only found in the old world. The finish follows almost seamlessly into an aftertaste of dark cherry essence that seems to go on forever. The mouth puckering tannins stay on even longer. A fat, dense masucline wine with rich black fruit flavors. Somewhat primary currently and in need of integration, but all the raw materials are here. Not a wine giving much pleasure now, but good bet this comes together with a few years of time and mellows out. Bottom line: big wine with loads of stuffing, but needs time. Wine must be judged on potential, not for current drinking IMHO.
Has great potential. Agree with the other evaluations on this site. Chalky tannins, too young, oak, power. Needs to settle down. Set down for at least two more years, probably more. Had the bottle with my wife over dinner which included rib-eye and spicy polenta cakes, the wine totally overpowered the food.
Yowza. Too young! Too young! Why didn't I read other notes before opening this? Chalky tannins dominate. I'm hoping it will be a kinder wine on day two. 2nd day: quite a bit more accessible (more fruit, better balance) but still a monster.
Way too young, but I had to try one. Significant heat, and the fruit is somewhat muddled, but all of the pieces are there, and will probably come together in 3-5 years. I won't open another until 2010.
We popped and poured this one. Deep ruby to violet color. Intense nose of coffee, cocoa, deep blackberry and sweet plum, licorice, oak and heat. On the palate this is thick, savage and rough, with very grippy tannins, lots of flavor and definite alcohol profile. It's clearly way too young at this point, but with promise; it will be worth seeing if the elements can knit together.