Nice half botte at Azul Profundo restaurant at Santiago de Chile. Lively claret with hard tannins. It was pairing parmesan giant clamps and shark meat previously soaked in milk.
Media botella en el restaurante Azul Profundo de Santiago de Chile. Un cabernet muy vivo y con unos taninos que necesitaban su tiempo para domarse. maridaje con ostiones a la parmesana y filete de tiburón a la parrilla.
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1/27/2008 - dave smigielski wrote: 85 Points
This needed a good 30 minutes to open up and could have used a bit more. lotsa dark berry fruit, but I thought it was a bit one dimensional.
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10/28/2007 - jbshows wrote: 86 Points
Not bad for the $
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12/3/2005 - Harley1199 Likes this wine:
Nice half botte at Azul Profundo restaurant at Santiago de Chile. Lively claret with hard tannins. It was pairing parmesan giant clamps and shark meat previously soaked in milk.
Media botella en el restaurante Azul Profundo de Santiago de Chile. Un cabernet muy vivo y con unos taninos que necesitaban su tiempo para domarse. maridaje con ostiones a la parmesana y filete de tiburón a la parrilla.
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9/27/2005 - AndrewSGHall wrote:
Vintus Portfolio Tasting (Burgundy Room, Columbus, Ohio): Burnt nose. Like the Merlot, burnt rubber on the palate. Roasted fruit and way out of whack. Worse than the Merlot.
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