Fruit transitioning to a port-like sweet caramelization; viscous w/o being cloying thanks to a slightly orange-vinegar current. Stored at 56F since purchase.
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First 45mins nose & tongue a blueberry/strawberry jam collage w/ smooth, finely-articulated tannins and minimal acid but no cloying viscosity, then the texture of tannins breaking down, and a milk chocolate cinnamon emerges & becomes a desert wine, no desert itself! that could have started drinking w/ the steak.
Stored at 56F since purchase in 2004.
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2005 Château de Puligny-Montrachet Monthélie
10/7/2023 - aka_ces wrote: 87 Points
very similar to this taster's note from 3yrs ago, likely less acid, less fruit
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1998 E. Guigal Châteauneuf-du-Pape
7/2/2023 - aka_ces wrote: 91 Points
Fruit transitioning to a port-like sweet caramelization; viscous w/o being cloying thanks to a slightly orange-vinegar current. Stored at 56F since purchase.
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2003 Hazyblur Shiraz Adelaide Plains
4/7/2023 - aka_ces wrote: 94 Points
First 45mins nose & tongue a blueberry/strawberry jam collage w/ smooth, finely-articulated tannins and minimal acid but no cloying viscosity, then the texture of tannins breaking down, and a milk chocolate cinnamon emerges & becomes a desert wine, no desert itself! that could have started drinking w/ the steak.
Stored at 56F since purchase in 2004.
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