The bottle was in perfect condition. The wine was medium garnet in colour and showed an intense mint component (After Eight) on the nose that transformed into eucalyptus after extended aeration. It was joined by red fruit aromas, cooked vegetables, withered flowers, a whiff of tobacco and a touch of liquorice. On the palate, the wine showed dried red fruit, some dried dark fruit, dried cherry, dried blackcurrant, prune, chocolate, mint, vegetal notes, tobacco, spices and anise, after aeration again joined by eucalyptus, with medium-plus acidity, medium-plus tannin that was not completely resolved, and good length. The medium-bodied wine became more integrated and reasonably smooth after some time in the decanter. I had sworn that there was a dash of Malbec in the blend, but there was no indication on the label (in current vintages, the blend includes a few percent of Petit Verdot, Merlot and Cabernet Franc). Drink now.
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This wine divided opinion. The scores ranged from 88 to 93 points. Shows signs of oxidation, which some tasters liked and, others, disliked, like me. My rating is 88 points.
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I bought this about 10-12 years ago at Rochambeau in Dobbs Ferry. 90 minute decant. Interesting aged cabernet. There was sweet cherry fruit. A tiny bit of smooth saddle leather and virtually no earthiness, certainly not to the depth that I would have expected from a 15 year old cabernet. Tanins seem completely resolved with no bitterness and no stringency. Smooth mouth feel. None of the negatives from the other rather scathing reviews in CT. Not a great wine, not a religious experience, but a perfectly acceptable wine to drink with a steak dinner.
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Popped and poured at the end of a BBQ. Fantastic nose of blackcurrant and spice, but hard and disjointed in the mouth. Hopefully next time I'll remember to decant.
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Not as bad for me as the previous 2 reviews. Nose it lovely, with savoury eucolyptus. Popped and poured the day after picking it up from auction, and the sediment got in the way in the palate and made it more bitter than it should have been. Better on the 2nd day thnt the first and i think it will be fine with a few weeks rest and a long decant. Will be drunk this summer though at a few BBQs
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Shot. Had an old furnace nose and hopes it would blow off, but continued down a path with off-notes. Not drinkable.
Commentary : This was worse than just old bones. It had actively aged into a bad place. Not flawed, but an example of where these New World wines go when they go.
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Kobe Burgers and New World Wines (Reno, NV): Dark color, murky with a red brown rim. On the nose stewed and muddled fruit, tons of slighlty bitter/resiny smelling eukalyptol. The palate of this wine is a wreck and the wine is clearly past its prime. I have had this wine several times with consistent notes... even in the Chilean wine industry this wine is considered a bit off the charts with its strong eukalyptol aromas... factor in the fact that Chilean wines for whatever reason don't have a history for aging well (not just my opinion but that of nearly every Chilean winemaker I have ever spoken with) and this is the result. Chile and the Maipo have so much more to offer... look for less expensive (stay premium not ultrapremium), less eccentric, and younger wines.
Took to La Catarina for dinner with Chuck, Paty & Brenda. Drunk with a Tortilla soup & chicken breast in mole sauce.
Color has lost intensity over the years. Medium to full ruby. Very fruity nose that has greatly reduced the over bearing eucalyptus note that marked this wine in its youth. Now, it stays in the background together with an earthy, loamy note that is so characteristic of central valley chilean cabs. The wine is medium to full bodied, with its tannin almost completely melted over the last 9 years and a pleasant, although short finish.
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Fantastic wine. Opened 30 minutes prior to drinking. No decanting. Tried to keep the temperature at 16-18 degrees. Very nice Cabernet Sauvignon. Colour according the age: almost 10 years, not so dark. Outstanding wine, very round bouquet, balanced tanin taste, not aggressive.
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Chilean cab tasting. Tasted blind. Bright cassis, black olives, and distinctive eucalyptus/mint, with earthy notes of truffles. In the mouth, cherries, mint, and cassis. Elegant, complex, a remarkable wine. Still has years left. There's no rush, but there's no reason to postpone drinking this up. My WOTN, the group's WOTN.
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1/2/2023 - Joelene wrote: 93 Points
In great shape. Eucalyptus and clay on the impressive nose.
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9/3/2017 - PSPatrick wrote: 89 Points
The bottle was in perfect condition. The wine was medium garnet in colour and showed an intense mint component (After Eight) on the nose that transformed into eucalyptus after extended aeration. It was joined by red fruit aromas, cooked vegetables, withered flowers, a whiff of tobacco and a touch of liquorice. On the palate, the wine showed dried red fruit, some dried dark fruit, dried cherry, dried blackcurrant, prune, chocolate, mint, vegetal notes, tobacco, spices and anise, after aeration again joined by eucalyptus, with medium-plus acidity, medium-plus tannin that was not completely resolved, and good length. The medium-bodied wine became more integrated and reasonably smooth after some time in the decanter. I had sworn that there was a dash of Malbec in the blend, but there was no indication on the label (in current vintages, the blend includes a few percent of Petit Verdot, Merlot and Cabernet Franc). Drink now.
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8/29/2012 - LFCHALA wrote: 88 Points
This wine divided opinion. The scores ranged from 88 to 93 points. Shows signs of oxidation, which some tasters liked and, others, disliked, like me. My rating is 88 points.
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7/8/2012 - Jay Hack wrote: 88 Points
I bought this about 10-12 years ago at Rochambeau in Dobbs Ferry. 90 minute decant. Interesting aged cabernet. There was sweet cherry fruit. A tiny bit of smooth saddle leather and virtually no earthiness, certainly not to the depth that I would have expected from a 15 year old cabernet. Tanins seem completely resolved with no bitterness and no stringency. Smooth mouth feel. None of the negatives from the other rather scathing reviews in CT. Not a great wine, not a religious experience, but a perfectly acceptable wine to drink with a steak dinner.
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10/19/2011 - mychurch wrote: 85 Points
Popped and poured at the end of a BBQ. Fantastic nose of blackcurrant and spice, but hard and disjointed in the mouth. Hopefully next time I'll remember to decant.
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5/15/2011 - mychurch wrote: 82 Points
Not as bad for me as the previous 2 reviews. Nose it lovely, with savoury eucolyptus. Popped and poured the day after picking it up from auction, and the sediment got in the way in the palate and made it more bitter than it should have been. Better on the 2nd day thnt the first and i think it will be fine with a few weeks rest and a long decant. Will be drunk this summer though at a few BBQs
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4/16/2010 - AndrewSGHall wrote: flawed
Shot. Had an old furnace nose and hopes it would blow off, but continued down a path with off-notes. Not drinkable.
Commentary : This was worse than just old bones. It had actively aged into a bad place. Not flawed, but an example of where these New World wines go when they go.
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2/22/2010 - markjanes wrote: 60 Points
Kobe Burgers and New World Wines (Reno, NV): Dark color, murky with a red brown rim. On the nose stewed and muddled fruit, tons of slighlty bitter/resiny smelling eukalyptol. The palate of this wine is a wreck and the wine is clearly past its prime. I have had this wine several times with consistent notes... even in the Chilean wine industry this wine is considered a bit off the charts with its strong eukalyptol aromas... factor in the fact that Chilean wines for whatever reason don't have a history for aging well (not just my opinion but that of nearly every Chilean winemaker I have ever spoken with) and this is the result. Chile and the Maipo have so much more to offer... look for less expensive (stay premium not ultrapremium), less eccentric, and younger wines.
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1/15/2007 - hcampana wrote: 90 Points
Took to La Catarina for dinner with Chuck, Paty & Brenda. Drunk with a Tortilla soup & chicken breast in mole sauce.
Color has lost intensity over the years. Medium to full ruby. Very fruity nose that has greatly reduced the over bearing eucalyptus note that marked this wine in its youth. Now, it stays in the background together with an earthy, loamy note that is so characteristic of central valley chilean cabs. The wine is medium to full bodied, with its tannin almost completely melted over the last 9 years and a pleasant, although short finish.
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11/18/2006 - prinz75 wrote: 93 Points
Fantastic wine. Opened 30 minutes prior to drinking. No decanting. Tried to keep the temperature at 16-18 degrees. Very nice Cabernet Sauvignon. Colour according the age: almost 10 years, not so dark. Outstanding wine, very round bouquet, balanced tanin taste, not aggressive.
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2/19/2006 - pgm wrote: 93 Points
Chilean cab tasting. Tasted blind. Bright cassis, black olives, and distinctive eucalyptus/mint, with earthy notes of truffles. In the mouth, cherries, mint, and cassis. Elegant, complex, a remarkable wine. Still has years left. There's no rush, but there's no reason to postpone drinking this up. My WOTN, the group's WOTN.
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