I don't have any experience with 10 yr.-old merlots, but I'm 90% sure this one was oxidized -- oh well, I kinda knew this might be the case when I bought it at a local Italian deli shop for $20 last week (provenance quite questionable) -- the risk was worth it, it's just too bad I came out on the losing end. The cork didn't seem dried out, the foil still spun, and there were no signs of leakage; and no depressed or protruding cork...nonethelss, this is what I got:
NOSE: aromas of sherry dominate the bouquet - probably oxidized (not horribly/undrinkably so, but clear nonetheless); leather; cooked wax beans
BODY: very mature looking: browning throughout, with orangish caramel coloring towards the edges; some fine particulate matter suspended in the wine: A LOT of sediment in the bottle; medium bodied
TASTE: wow, still some tannins here - that surprises me; no fruit leftover, however; very secondary in its taste- dark olives, leather, and the oxidized/baked apple skins/sherry notes from the NOSE are repeated on the pallatte; the nose is much stronger than the taste; not much of a finish here; taste and finish are somewhat muted, leading me to again believe that this bottle was, at least mildly, oxidized.
Me: 50, 3, 5, 8, 3 = 69 points (tastes oxidized, however) Ash: 50, 3, 10, 14, 6 = 83 points (I have no means by which to explain this).
As previously noted, I have no experience with Merlots this old, but I have had even older Cabs., so I do know that old wines don't have to smell or taste sherry-like. In a restaurant, I would have sent this back immediately -- PERHAPS this isn't oxidized, but if that is the case (not oxidized), then this wine is WAY over the hill.
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This bottle probably did not have great storage conditions (here in S. Florida) and it tastes like it is past its prime. Nonetheless, it showed a lovely balance and class.
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Almost like a barrel sample. Barely evolved, with extraordinary density and concentration. Big tannins but they are palatable. Abundant blueberry and currant fruit makes it seems a bit Cabernet like. A real teeth stainer, almost black in the glass. Secon
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9/4/2016 - greg@technocosm.com wrote: 90 Points
Great nose but light body. Maybe a little past it's prime.
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1/9/2015 - no leashes wrote: 89 Points
Still nice plum, tobacco and a hint of chocolate. Smooth texture, medium bodied.
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1/19/2014 - no leashes wrote: 89 Points
Rich, dark plum, tobacco, anise flavors. Smooth and very tasty.
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5/31/2012 - europat55 wrote: 89 Points
1997 California Cabernet Sauvignon / Merlot Pairs (Tom's house in Palo Alto, California): Some (good) funk on the nose. Very good smooth palate, but somehow a little bit thin. Tasted blind. My 5th & group's 3rd (55 pts).
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12/12/2007 - grafstrb wrote: flawed
I don't have any experience with 10 yr.-old merlots, but I'm 90% sure this one was oxidized -- oh well, I kinda knew this might be the case when I bought it at a local Italian deli shop for $20 last week (provenance quite questionable) -- the risk was worth it, it's just too bad I came out on the losing end. The cork didn't seem dried out, the foil still spun, and there were no signs of leakage; and no depressed or protruding cork...nonethelss, this is what I got:
NOSE: aromas of sherry dominate the bouquet - probably oxidized (not horribly/undrinkably so, but clear nonetheless); leather; cooked wax beans
BODY: very mature looking: browning throughout, with orangish caramel coloring towards the edges; some fine particulate matter suspended in the wine: A LOT of sediment in the bottle; medium bodied
TASTE: wow, still some tannins here - that surprises me; no fruit leftover, however; very secondary in its taste- dark olives, leather, and the oxidized/baked apple skins/sherry notes from the NOSE are repeated on the pallatte; the nose is much stronger than the taste; not much of a finish here; taste and finish are somewhat muted, leading me to again believe that this bottle was, at least mildly, oxidized.
Me: 50, 3, 5, 8, 3 = 69 points (tastes oxidized, however)
Ash: 50, 3, 10, 14, 6 = 83 points (I have no means by which to explain this).
As previously noted, I have no experience with Merlots this old, but I have had even older Cabs., so I do know that old wines don't have to smell or taste sherry-like. In a restaurant, I would have sent this back immediately -- PERHAPS this isn't oxidized, but if that is the case (not oxidized), then this wine is WAY over the hill.
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6/24/2006 - jim dixon wrote:
This bottle probably did not have great storage conditions (here in S. Florida) and it tastes like it is past its prime. Nonetheless, it showed a lovely balance and class.
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11/25/2005 - Love4Vino wrote: 90 Points
Decanted for 30 minutes. Wonderful aromas of dark berries, vanilla and spices. Good balance of flavors (blackberry, cherry (?)), tannins and acidity.
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12/1/1999 - OneLastSyrah wrote:
Almost like a barrel sample. Barely evolved, with extraordinary density and concentration. Big tannins but they are palatable. Abundant blueberry and currant fruit makes it seems a bit Cabernet like. A real teeth stainer, almost black in the glass. Secon
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