Had a glass at Cliff House in Manitou Springs, Colorado. Drinking nicely but not particularly complex or wowing for a 30+ year old colheita. The orange notes came out when paired with a Grand Marnier soufflé.
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This wine seemed oxidized at first, though it drank better towards the end of the drinking window of about 2-3 weeks. Strong raisin and fig with a hint of crème Brule on the palate, which I thought was a bit too one dimensional. This was bottled in 2008, perhaps it would have been better to open then?
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App: pale brownish red aroma: brown sugar, burned sugar, spices Full bodied and great balance. Cress, spices, brown sugar and coffee on the palate Good length
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Peach, caramel, roasted chestnuts, citrus zest. This was our first entry into svp, and far from the last if they are all this complex. Stands up incredibly well with stinky cheese.
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Dark mahogany colour. Spicy nose with dried fruit and raisins. Intense palate with spices, coffee and sweet dried fruit (mostly raisins again). Very long and good aftertaste.
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Pop n pour from a 375ml. Lovely bronze-ish/amber color with a lovely nose of ripe figs, nuts, brown sugar and buttered toast. Well balanced, this never goes overboard on the sweetness thanks to a very lively acid backbone. This tawny was bottled in 2008 and has a decade + of solid drinking ahead of it. Approx $48.
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A medium brick brown color with a moderate aromas of toasted hazelnut, dark raisins macerated with rum, and brown sugar. Sweet, medium bodied, lively acidity, weak soft tannins, and a long spicy finish. On the palate are powerful flavors of roasted nuts especially pistachio, prunes, and figs. The nose is a little austere but the wine packs a powerful punch on the palate. 4/5
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11/7/2015 - SWHighlander Likes this wine: 90 Points
Had a glass at Cliff House in Manitou Springs, Colorado. Drinking nicely but not particularly complex or wowing for a 30+ year old colheita. The orange notes came out when paired with a Grand Marnier soufflé.
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3/7/2014 - jkscully wrote:
This wine seemed oxidized at first, though it drank better towards the end of the drinking window of about 2-3 weeks. Strong raisin and fig with a hint of crème Brule on the palate, which I thought was a bit too one dimensional. This was bottled in 2008, perhaps it would have been better to open then?
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10/27/2011 - admid wrote: 92 Points
App: pale brownish red
aroma: brown sugar, burned sugar, spices
Full bodied and great balance. Cress, spices, brown sugar and coffee on the palate
Good length
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1/29/2011 - nlassow wrote:
Peach, caramel, roasted chestnuts, citrus zest. This was our first entry into svp, and far from the last if they are all this complex. Stands up incredibly well with stinky cheese.
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2/28/2010 - mmh wrote: 91 Points
Dark mahogany colour. Spicy nose with dried fruit and raisins. Intense palate with spices, coffee and sweet dried fruit (mostly raisins again). Very long and good aftertaste.
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8/1/2009 - Tim Heaton Likes this wine:
Pop n pour from a 375ml. Lovely bronze-ish/amber color with a lovely nose of ripe figs, nuts, brown sugar and buttered toast. Well balanced, this never goes overboard on the sweetness thanks to a very lively acid backbone. This tawny was bottled in 2008 and has a decade + of solid drinking ahead of it. Approx $48.
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10/27/2007 - tvinoronquillo wrote:
A medium brick brown color with a moderate aromas of toasted hazelnut, dark raisins macerated with rum, and brown sugar. Sweet, medium bodied, lively acidity, weak soft tannins, and a long spicy finish. On the palate are powerful flavors of roasted nuts especially pistachio, prunes, and figs. The nose is a little austere but the wine packs a powerful punch on the palate. 4/5
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