2003 Kapcsándy Family Winery State Lane Vineyard

Community Tasting Notes (9) Avg Score: 91.8 points

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  8/25/2017 - mflesh wrote: 91 Points

  Agreed with previous CT reviewers, this wine has lost most of its tannin. However, that's not necessarily a bad thing. This allows a lot of notes to show on the finish. This wine had a nose of black cherry cordial and tart. The note was more of a black cherry and lemon oatmeal tart on the front. Delicate, yet hedonistic. Herbal finish. Still with a delicate fruit structure. Not a bad little wine. The finish really did beg you to take another sip, which IMO is mission accomplished. Compared to a Favia and a 1999 Heitz Martha's, this red had stiff competition but fared rather well.

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  4/4/2016 - Shrages wrote: 90 Points

  Disappointing. Harsh, drying tannins, even at 13 years old, overwhelms all of the fruit and eliminates any possibility for texture or elegance. Not getting any better either.

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  6/5/2014 - Jonathan T wrote: 91 Points

  Delicious. Lovely, old world Bordeaux style blend, exactly as Lou intended. Very fragrant nose with sweet oak and autumn leaves. On the palate, it is stylish, but the components are not as well integrated as the best Kapcsandy wines. This medium bodied, delicate wine is better suited for a charcuterie plate, rather than a big steak, imo. It started to decline a couple hours into the meal - the finish seemed to cut short as time went on - so I would suggest drinking this up.

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  12/25/2013 - mclanew Does not like this wine: 88 Points

  A bit disappointing. Opens with a pretty nose and attractive structured mid palate but bites a bit at the end. A bit disjointed, not sure if this a bottle variation issue although this bottle came directly from the winery a year ago and has been stored well since.

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  5/5/2012 - AllRed wrote: 92 Points

  Inky crimson color. Chocolate, plum, blackberry and herb notes. Full-bodied with chalky tannins and flavors of plum, blackberry, chocolate and herbs. Develops vanilla and caramel notes with air; saddle leather and pine sap too. Vanilla becomes dominant quality.

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View all 9 Community Tasting Notes

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