A good 16 year old Cab. I decanted it for 2 hours. A little cork went in, but no problem. The tannins had mellowed out and the taste was smooth. The wine developed as a Cab should. The start was as smooth and a big Cab flavor as was the finish. No acid after taste. Great wine.
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Wonderful dark berry flavors and great integrated oak made this a standout. Served at dinner of filet and lobster tails. Substantial sediment - glad we decanted!
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Coffee is the most noticeable aroma on the nose. The taste adds black fruit and currant. The mid palate was lacking while the finish was nothing to brag or complain about. I expected more than an 87.
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The blackcurrant core is alive and well, and there are lots of secondary flavors. I get a bunch of red fruit lurking behind the cassis. There is none of the vanilla I sort of expected. It's very clean, with just a hint of oxidation. I'm using the aroma wheel, developed at UC Davis to help me write this. I find soy sauce, sawdust, and gunpowder. It's interesting that I never would have come up with those descriptors on my own, but with the help of the wheel they were obvious.I decanted about 2/3 of the bottle about two hours before serving. I left the rest in the bottle uncapped. Right before we sat down, my wife and I tasted both samples, and found the part that was decanted to be less astringent and more voluptuous. We then decanted the rest of the bottle.<br><br>To close, this was an excellent bottle of wine. It dates from an excellent vintage, and from a winery that was in fine form.
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Thick, rich. Lovely lingering notes -- some dark berries in there, I think. On the first night, we served it with sausage and pepper dish. My view was that the wine was a bit strong for that dish. But Nancy had a different view. I would like to try t
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10/24/2013 - Tmjdoc Likes this wine: 92 Points
A good 16 year old Cab. I decanted it for 2 hours. A little cork went in, but no problem. The tannins had mellowed out and the taste was smooth. The wine developed as a Cab should. The start was as smooth and a big Cab flavor as was the finish. No acid after taste. Great wine.
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6/10/2012 - vjdinaz wrote: 89 Points
Still drinking well - good body. Last of the batch.
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3/5/2012 - 52winelover wrote: 88 Points
Very enjoyable. Surprisingly full bodied. Nice
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7/28/2011 - dblbogey wrote: 90 Points
Still drinking great! The oak was perfectly integrated and it still had enough tannin to last a couple more years.
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6/20/2011 - dblbogey wrote: 90 Points
Still drinking great! The oak was perfectly integrated and it still had enough tannin to last a couple more years.
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12/30/2009 - mrbruce wrote: 92 Points
Wonderful dark berry flavors and great integrated oak made this a standout. Served at dinner of filet and lobster tails. Substantial sediment - glad we decanted!
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11/13/2009 - drstack wrote:
world series of wine tasting 2009
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5/18/2009 - TwoSmoochies wrote: 87 Points
Good wine but past its prime
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11/11/2008 - mlawren1 wrote: 91 Points
Fruity and alive. Cheries and plums. Bit of tobacco, cedar and a hint of vanilla on the finish. Nicely balance between the fruit and acidity.
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12/27/2007 - DT-Mills wrote: 87 Points
Coffee is the most noticeable aroma on the nose. The taste adds black fruit and currant. The mid palate was lacking while the finish was nothing to brag or complain about. I expected more than an 87.
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12/9/2006 - 67WinePaul wrote: 89 Points
The blackcurrant core is alive and well, and there are lots of secondary flavors. I get a bunch of red fruit lurking behind the cassis. There is none of the vanilla I sort of expected. It's very clean, with just a hint of oxidation. I'm using the aroma wheel, developed at UC Davis to help me write this. I find soy sauce, sawdust, and gunpowder. It's interesting that I never would have come up with those descriptors on my own, but with the help of the wheel they were obvious.I decanted about 2/3 of the bottle about two hours before serving. I left the rest in the bottle uncapped. Right before we sat down, my wife and I tasted both samples, and found the part that was decanted to be less astringent and more voluptuous. We then decanted the rest of the bottle.<br><br>To close, this was an excellent bottle of wine. It dates from an excellent vintage, and from a winery that was in fine form.
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5/26/2002 - TaitaJidou wrote: 89 Points
Delicious with Lamb on Sunday, 5/26. And also very good with beef on Monday, 5/27. On the whole, a rich, full-bodied wine. Excellent.
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5/25/2002 - TaitaJidou wrote: 88 Points
Thick, rich. Lovely lingering notes -- some dark berries in there, I think. On the first night, we served it with sausage and pepper dish. My view was that the wine was a bit strong for that dish. But Nancy had a different view. I would like to try t
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