Deep ruby. Lovely nose of red and black berries, spice, and tobacco. Flavors of berries, spice, and minerals with nice feel in the mouth. Although the alcohol comes in at 13.5% it does need food.
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Black, brick color, opaque. Some signs of age, but does not look 18 years old. Nose soars from the glass. Dark red fruits with notes of cassis and blackberry. Spicy with notes of herbs and mint, chocolate. Really very complex with tons of secondary notes. Interesting. Palate is a little more subdued and shows the wines age a bit more. This acidity is a bit dominating as the fruit as subsided. This needs food. Medium bodied with a slightly soft texture, reminds me of cotton. This is past peak, as the fruit has started to sour and the acidity is dominating the palate a bit too much. But still enjoyable. Drink now.
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This was foul on opening, terrible animal dung, sulfur and some sort of volatile acid. Four trips through the Vinturi and a half night in the decanter salvaged the bottle for the following night. On night 2, a nose of barnyard in the background with some berry and evergreen notes. On the palate sulfur is still evident with a minty component from the Brett. Still has furry, barnyard back note and an unpleasant heat to it. Not undrinkable but nearly so, and a toooooottttttaaaaaallll waste of $50. Terrible value and shows why modern winemaking methods need integration with these non-interventionalists so that a stable, safe product be made.
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Give me a break. Dog fur dipped in animal pooh is horrible and that defines this wine. I am sorry, but understanding how anyone can like or defend a defective hunk like this is way beyond my pay grade. One word....brettanomyces. YEEEUCK. 4 tasters. all wine and foodies, unanimous opinion...horrible and completely undrinkable. Dumped it out. The most egregious example of brettanomyces contamination I have experienced since a horrible run of 1999 d'Armailhac. Awful, but Seattle refunded bottle one. Beautiful...not....crappy....yes.
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The epitome of a garage wine. Funky, robust, organic and downright wicked. This blend is still developing beautifully with the chocolate taking a far less frontstage roll. Can't wait to hit this in 2013 or 2015.
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There is something so magnificent about this wine. My third bottle over the last year and the palate continues to develop and become more impressive. The chocolate from the cab franc is the overwhelming flavor profile. But the merlot keeps it mellow. I really just love this wine. I really wish my patience could hold out till this wine is really ready to be drunk, but it is too good now.
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8/7/2023 - popasq Likes this wine: 93 Points
This was my last bottle and it was past its peak, although still excellent and "softer" than a few years ago.
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11/21/2021 - HRT wrote:
Deep ruby. Lovely nose of red and black berries, spice, and tobacco. Flavors of berries, spice, and minerals with nice feel in the mouth. Although the alcohol comes in at 13.5% it does need food.
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9/18/2020 - SB5784 Likes this wine: 90 Points
Black, brick color, opaque. Some signs of age, but does not look 18 years old. Nose soars from the glass. Dark red fruits with notes of cassis and blackberry. Spicy with notes of herbs and mint, chocolate. Really very complex with tons of secondary notes. Interesting. Palate is a little more subdued and shows the wines age a bit more. This acidity is a bit dominating as the fruit as subsided. This needs food. Medium bodied with a slightly soft texture, reminds me of cotton. This is past peak, as the fruit has started to sour and the acidity is dominating the palate a bit too much. But still enjoyable. Drink now.
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3/7/2017 - gbauer wrote:
Showed very well. Would like to see this in a blind flight with right bank bordeaux.
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11/10/2012 - guitarguy wrote: 80 Points
This was foul on opening, terrible animal dung, sulfur and some sort of volatile acid. Four trips through the Vinturi and a half night in the decanter salvaged the bottle for the following night. On night 2, a nose of barnyard in the background with some berry and evergreen notes. On the palate sulfur is still evident with a minty component from the Brett. Still has furry, barnyard back note and an unpleasant heat to it. Not undrinkable but nearly so, and a toooooottttttaaaaaallll waste of $50. Terrible value and shows why modern winemaking methods need integration with these non-interventionalists so that a stable, safe product be made.
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8/28/2011 - popasq wrote: 93 Points
One of my favorite! Beautiful, different.
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2/20/2011 - guitarguy Does not like this wine: 50 Points
Give me a break. Dog fur dipped in animal pooh is horrible and that defines this wine. I am sorry, but understanding how anyone can like or defend a defective hunk like this is way beyond my pay grade. One word....brettanomyces. YEEEUCK. 4 tasters. all wine and foodies, unanimous opinion...horrible and completely undrinkable. Dumped it out. The most egregious example of brettanomyces contamination I have experienced since a horrible run of 1999 d'Armailhac. Awful, but Seattle refunded bottle one. Beautiful...not....crappy....yes.
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11/12/2010 - StreetWalkerD wrote: 94 Points
The epitome of a garage wine. Funky, robust, organic and downright wicked. This blend is still developing beautifully with the chocolate taking a far less frontstage roll. Can't wait to hit this in 2013 or 2015.
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1/11/2010 - StreetWalkerD wrote: 92 Points
There is something so magnificent about this wine. My third bottle over the last year and the palate continues to develop and become more impressive. The chocolate from the cab franc is the overwhelming flavor profile. But the merlot keeps it mellow. I really just love this wine. I really wish my patience could hold out till this wine is really ready to be drunk, but it is too good now.
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10/3/2009 - Kiwijim wrote: 93 Points
Opened for Anniversary and what a great wine. Had it with top steak.
Bottle was once again not quite big enough.
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