Dark ruby in color. Aromas of dark plums and cherries, violets, hint of baking spices and game. A very structured palate follows through with savory crushed dark fruits, hint of brown sauce, good acidity and some oak and tannins peeking through in the spicy finish.
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Pop and pour. This bottle was a bit more integrated than the one last month and kept evolving over two hours, adding some light red fruit to the inital savory and acid notes. Body is viscous and chewy and the tannins remained aggressive throughout. I'll save the last bottle for a bit to see if it integrates further. Drink by 2029.
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Decanted and served. This doesn't seem to have budged in four years as the previous note echoes my experience. Tart acid on the palate and cinnamon spice on the nose at first. Mellowed after an hour with still quite tart acid but nice thick palate and some light nuttiness on the finish. Not sure if it will improve from here but plenty of life left.
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First taste without food did show a pretty acidic wine, much as was reported in 2013, as reported by another taster. Nice cherry and spice on the nose, but a bit muted. After about an hour this wine really started to come into its own space. I tried it with epoisses, but the wine got lost in the mustiness of the cheese. Then, I went to a more acidic, young, fresh cherve. This brought out the fruit and sweetness of the wine by giving a good counterpoint to the acid; a really excellent match.
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Blind Food and Wine Pairing Dinner: (Peter & Sandra's): Blind dinner Anita: Medium cherry-ruby color; dusty earth, tea, cherry, tart raspberry, violet, touch cinnamon; mouth is intense, mixed concentrated red berries of red cherry, pomegranate, blackberry; lots of stony minerals, iron, and fern and light forest element (nettles?); massive structure with high acidity, lots of tannin, powerful fruit with iron; long tangy tart finish; even still, seems a bit closed and youthful. 92-93. This was a bit too acidic, and tannic for the sweetbread schnitzel (very succulent and creamy meat) with lingonberry sauce. A fleshier, softer wine worked better.
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5/26/2022 - devraj Likes this wine: 91 Points
Dark ruby in color. Aromas of dark plums and cherries, violets, hint of baking spices and game. A very structured palate follows through with savory crushed dark fruits, hint of brown sauce, good acidity and some oak and tannins peeking through in the spicy finish.
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11/26/2019 - Quiet Lion Likes this wine: 93 Points
Pop and pour. This bottle was a bit more integrated than the one last month and kept evolving over two hours, adding some light red fruit to the inital savory and acid notes. Body is viscous and chewy and the tannins remained aggressive throughout. I'll save the last bottle for a bit to see if it integrates further. Drink by 2029.
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10/28/2019 - Quiet Lion Likes this wine: 92 Points
Decanted and served. This doesn't seem to have budged in four years as the previous note echoes my experience. Tart acid on the palate and cinnamon spice on the nose at first. Mellowed after an hour with still quite tart acid but nice thick palate and some light nuttiness on the finish. Not sure if it will improve from here but plenty of life left.
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12/18/2015 - up4wine wrote: 92 Points
First taste without food did show a pretty acidic wine, much as was reported in 2013, as reported by another taster. Nice cherry and spice on the nose, but a bit muted. After about an hour this wine really started to come into its own space. I tried it with epoisses, but the wine got lost in the mustiness of the cheese. Then, I went to a more acidic, young, fresh cherve. This brought out the fruit and sweetness of the wine by giving a good counterpoint to the acid; a really excellent match.
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3/3/2013 - peternelson wrote: 92 Points
Blind Food and Wine Pairing Dinner: (Peter & Sandra's): Blind dinner Anita: Medium cherry-ruby color; dusty earth, tea, cherry, tart raspberry, violet, touch cinnamon; mouth is intense, mixed concentrated red berries of red cherry, pomegranate, blackberry; lots of stony minerals, iron, and fern and light forest element (nettles?); massive structure with high acidity, lots of tannin, powerful fruit with iron; long tangy tart finish; even still, seems a bit closed and youthful. 92-93. This was a bit too acidic, and tannic for the sweetbread schnitzel (very succulent and creamy meat) with lingonberry sauce. A fleshier, softer wine worked better.
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4/26/2009 - Colia wrote: 90 Points
Ripe and bold after about an hour in the glass. Very refined despite the power. It paired wonderfully with duck and lamb.
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