I agree with the note below - definitely all cherry and spice, and little dried out on the finish. Food smooths the end out, and it's a great match with roasted poultry. This may be the start of the (slow) decline for this wine.
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Still cranberry, but sharper acidity and the wine is now leading and finishing with asian spice-box flavors. Screams for food, a little unbalanced without it. As the fruit fades a bit this wine is getting simpler, but is still delicious with slow cooked pork shoulder asian style with bok choy. Yum.
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Opened with Thanksgiving dinner - no serious notes, but the acidity had receded somewhat from the last bottle 5 months ago. Enjoyable and delicious with the food, but tough to get a handle on the wine with all the fun we were having with dinner, and also tasted between to big, bruiser CA PN's. Looking forward to the next bottle with a little more contemplation.
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A hazy ruby in the glass, the first thing that hits your nose is the cranberry, strawberry and mint, underpinned by a minerality (strange to have that come through on the nose!), then if you hunt around a little more, there's some orange peel mixed with a piney earthiness in the background. As I taste this, I'm struck by how tart all the flavors are - they mimic the nose with strawberry (heavier in the mouth than on the nose), cranberry and a certain chalky mineral-ness that I associate more with a white wine. As it moves through the palate, sour cherries take over, and lead to a nice long finish that unfortunately seems a bit out of balance on the acid side - and I tend to like high acid wines, so that's saying something.
I suspect - OK, I know - this too early for this wine, and it will settle down and integrate with a little time, but man, it's tasty - and I'll be getting more to see how it stands up in 6 months. What a nice alternative to Pinot Noir for pairing with salmon and fresh shelled peas!
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12/23/2010 - stubbie999 wrote:
I agree with the note below - definitely all cherry and spice, and little dried out on the finish. Food smooths the end out, and it's a great match with roasted poultry. This may be the start of the (slow) decline for this wine.
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11/25/2010 - WinePT wrote: 87 Points
The cranberry that was present in previous bottles has disappeared. Cherry and spice now are predominant flavor. A little awkward on the back end.
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6/3/2010 - stubbie999 wrote:
Still cranberry, but sharper acidity and the wine is now leading and finishing with asian spice-box flavors. Screams for food, a little unbalanced without it. As the fruit fades a bit this wine is getting simpler, but is still delicious with slow cooked pork shoulder asian style with bok choy. Yum.
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2/19/2010 - WinePT wrote: 87 Points
Age has decreased the cranberry and increased the spice & cedar; still with a moderate finish.
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12/4/2008 - jasonh wrote:
Didn't take notes but we really enjoyed this. Nice refreshing acidity. Great food wine.
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11/28/2008 - stubbie999 wrote:
Opened with Thanksgiving dinner - no serious notes, but the acidity had receded somewhat from the last bottle 5 months ago. Enjoyable and delicious with the food, but tough to get a handle on the wine with all the fun we were having with dinner, and also tasted between to big, bruiser CA PN's. Looking forward to the next bottle with a little more contemplation.
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10/18/2008 - WinePT wrote: 88 Points
Strawberry and cranberry, dusty on the edges, nice acidity and a clean long finish.
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6/14/2008 - stubbie999 wrote:
A hazy ruby in the glass, the first thing that hits your nose is the cranberry, strawberry and mint, underpinned by a minerality (strange to have that come through on the nose!), then if you hunt around a little more, there's some orange peel mixed with a piney earthiness in the background. As I taste this, I'm struck by how tart all the flavors are - they mimic the nose with strawberry (heavier in the mouth than on the nose), cranberry and a certain chalky mineral-ness that I associate more with a white wine. As it moves through the palate, sour cherries take over, and lead to a nice long finish that unfortunately seems a bit out of balance on the acid side - and I tend to like high acid wines, so that's saying something.
I suspect - OK, I know - this too early for this wine, and it will settle down and integrate with a little time, but man, it's tasty - and I'll be getting more to see how it stands up in 6 months. What a nice alternative to Pinot Noir for pairing with salmon and fresh shelled peas!
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