Really enjoyed this one. In a good place now, but a lot of life left too. Good balance/structure. Sour cherry, dark chocolate, asphalt, and a distinct note of anise. Walla Walla is quickly moving up on my list of favorite wine regions.
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This was the second place wine tonight, no formal notes. This wine was very good but something was missing for me. It seemed to lack any backbone or tannin. That sounds critical but it is not. This was a very nice wine.
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Really nice. Interesting sour cherry, strawberry and sappy notes, with good concentration and depth. Very fruity and accessible, with a little bit of a tarry streak underneath.
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This was a weighty, complex, and elegant Bordeaux-style blend selected by my father at Convict Lake resort, on the occasion of both of our upcoming anniversaries. (It should be noted that the restaurant has one of the most interesting wine lists I have seen; aside from a few token inexpensive selections, everything on the list reflected creativity and thought on the part of the owner.) Bordeaux is out of my price range, so I've little to compare with it, other than a couple of exceptional domestic blends. I had a duck (half confit, half roasted, in a cassis-based sauce) and the wine blended beautifully with the meal, adding a little spice and warmth to each bite. My father chose a beef Wellington which, cooked perfectly, was also complemented by the wine, but by the presence of its substantial yet very smooth tannins. (My wife and my mother both chose white fish dishes) The wine was a lovely claret color and very full-bodied with earthy, gamey undertones to the typical sour cherry nose. It had already thrown a sediment, but the tannic heft and the acidic structure (not at all out of balance) suggested that this bottle would be further improved in a few more years. Again, I've little to compare with this, but it was a bottle which was memorable both on its own, with our meals, and in the context of the happy occasion.
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4/25/2024 - Joelene wrote: 92 Points
Nice
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3/23/2017 - timdrex wrote: 91 Points
This held up very well for its age.
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8/16/2014 - millerarner Likes this wine: 93 Points
Really enjoyed this one. In a good place now, but a lot of life left too. Good balance/structure. Sour cherry, dark chocolate, asphalt, and a distinct note of anise. Walla Walla is quickly moving up on my list of favorite wine regions.
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3/19/2011 - Sundesertcactus wrote: 87 Points
This was the second place wine tonight, no formal notes. This wine was very good but something was missing for me. It seemed to lack any backbone or tannin. That sounds critical but it is not. This was a very nice wine.
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9/25/2010 - KevinS wrote: 91 Points
Nice fruit, mostly cherries. Quite ripe without being over the top -- doesn't seem 7 yrs old. Lots of life left. Very enjoyable.
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3/29/2010 - KevinS wrote: 92 Points
Really nice. Interesting sour cherry, strawberry and sappy notes, with good concentration and depth. Very fruity and accessible, with a little bit of a tarry streak underneath.
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10/26/2009 - TwoSmoochies wrote: 93 Points
good fruit/silky/well balanced
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10/6/2007 - ttriche wrote: 92 Points
This was a weighty, complex, and elegant Bordeaux-style blend selected by my father at Convict Lake resort, on the occasion of both of our upcoming anniversaries. (It should be noted that the restaurant has one of the most interesting wine lists I have seen; aside from a few token inexpensive selections, everything on the list reflected creativity and thought on the part of the owner.) Bordeaux is out of my price range, so I've little to compare with it, other than a couple of exceptional domestic blends. I had a duck (half confit, half roasted, in a cassis-based sauce) and the wine blended beautifully with the meal, adding a little spice and warmth to each bite. My father chose a beef Wellington which, cooked perfectly, was also complemented by the wine, but by the presence of its substantial yet very smooth tannins. (My wife and my mother both chose white fish dishes) The wine was a lovely claret color and very full-bodied with earthy, gamey undertones to the typical sour cherry nose. It had already thrown a sediment, but the tannic heft and the acidic structure (not at all out of balance) suggested that this bottle would be further improved in a few more years. Again, I've little to compare with this, but it was a bottle which was memorable both on its own, with our meals, and in the context of the happy occasion.
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