For years now I have read a lot of reviews, drank a lot of wine and bought way more.. all that to say I’m intimidated by people’s beautifully crafted reviews and well thought out descriptions. But I digress.. I coravined a glass of fombrauge and out of the bottle it was very fragrant with blueberry, leather and a little bit of that oak char that translates to tobacco. A quick sip and swirl revealed much of the same but the blueberry gave way to raspberry and bright red fruits.. The flavor is there but it didn’t last noticeably long. It’s sort if pushed aside by the heat (14.5%), but for this price point, it doesn’t detract from an otherwise very enjoyable wine. A few hours later the acidity had sort of overtaken some of the red fruit flavor profile which was now muted. Sampled again 24 hours later, and the acidic spiral had continued. With some swirls the raspberry comes back but it’s hidden behind that tangy acid wall. My question to the CT community is, does that progression over 24 hours indicate the window for aging potential is closing? Or should I not correlate the two.. Conditions while the glass grabbed air was roughly 61 degrees, sitting in the basement. Also, I don’t know what I’m taking about.. but I can tell you it was a delicious wine out of the bottle and didn’t hold up over time with air.. 😂 90/100 because there are too many wines with long finishes and creamy textures to score higher than this, but don’t take that as a bad score. I haven’t quite figured out if people score based on their expectations of what a $30/$75/$150 wine “should” be, or if it’s all on the same 100 point scale.. I settled on this being a 90. Comments are welcomed, be nice.. Cheers!
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Whowee this thing is tight. High pucker factor with this one out of the bottle. There are some nice flavors behind that tannic wall. Gets a little better with some air but I’d hold this one for a bit.. 83
Update: Muuuuuch better on day two. Can actually taste some dark fruits, blackberries and pepper. Adjusting rating from 83 to 87.
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Poured into glass and set for half hour. Served about 55 degrees. Presentation: ruby red, viscous with slow, even legs. Smell: licorice, black cherry, vanilla, fruitcake, dark red berries. Taste: dried fruit, black cherry, anise, hint of leather, vanilla frosting, cranberry and sourdough. Beautiful acidity and tannin balance. Drinking wonderfully right now but possibly(?) has a little left in the bottle to mellow the tannic structure. This is as good as it gets for a Virginia wine and it competes with any American wine. You would be forgiven if you thought this Bordeaux blend hailed from the old world.
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2016 Château Fombrauge
10/8/2023 - Sheepdog88 Likes this wine: 90 Points
For years now I have read a lot of reviews, drank a lot of wine and bought way more.. all that to say I’m intimidated by people’s beautifully crafted reviews and well thought out descriptions. But I digress..
I coravined a glass of fombrauge and out of the bottle it was very fragrant with blueberry, leather and a little bit of that oak char that translates to tobacco. A quick sip and swirl revealed much of the same but the blueberry gave way to raspberry and bright red fruits.. The flavor is there but it didn’t last noticeably long. It’s sort if pushed aside by the heat (14.5%), but for this price point, it doesn’t detract from an otherwise very enjoyable wine.
A few hours later the acidity had sort of overtaken some of the red fruit flavor profile which was now muted.
Sampled again 24 hours later, and the acidic spiral had continued. With some swirls the raspberry comes back but it’s hidden behind that tangy acid wall.
My question to the CT community is, does that progression over 24 hours indicate the window for aging potential is closing? Or should I not correlate the two..
Conditions while the glass grabbed air was roughly 61 degrees, sitting in the basement.
Also, I don’t know what I’m taking about.. but I can tell you it was a delicious wine out of the bottle and didn’t hold up over time with air.. 😂
90/100 because there are too many wines with long finishes and creamy textures to score higher than this, but don’t take that as a bad score. I haven’t quite figured out if people score based on their expectations of what a $30/$75/$150 wine “should” be, or if it’s all on the same 100 point scale.. I settled on this being a 90.
Comments are welcomed, be nice..
Cheers!
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2018 Bodegas Antonio Candela e Hijos Yecla Parcelica Grande
7/22/2021 - Sheepdog88 wrote: 87 Points
Whowee this thing is tight. High pucker factor with this one out of the bottle. There are some nice flavors behind that tannic wall. Gets a little better with some air but I’d hold this one for a bit.. 83
Update:
Muuuuuch better on day two. Can actually taste some dark fruits, blackberries and pepper. Adjusting rating from 83 to 87.
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2007 Barboursville Vineyards Octagon
1/18/2020 - Sheepdog88 Likes this wine: 91 Points
Poured into glass and set for half hour. Served about 55 degrees. Presentation: ruby red, viscous with slow, even legs. Smell: licorice, black cherry, vanilla, fruitcake, dark red berries. Taste: dried fruit, black cherry, anise, hint of leather, vanilla frosting, cranberry and sourdough. Beautiful acidity and tannin balance. Drinking wonderfully right now but possibly(?) has a little left in the bottle to mellow the tannic structure. This is as good as it gets for a Virginia wine and it competes with any American wine. You would be forgiven if you thought this Bordeaux blend hailed from the old world.
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