Consistent notes. This wine continues to surprise me. Great dark/rich fruits but not over done. Smoke, charcoal, a little earth as well emerge from the glass. This producer has really improved and wines are underpriced. Impressive.
Needed decanting & aerating to release its inner delights. Left bank Bordeaux from excellent vintage year, certainly not a shy wine. Ambitious roasted fig, apple wood & blueberry confiture notes followed by racy graphite, espresso & blackberry. Dense but well structured. Needs to lay down longer...
First bottle since February, 2013. Still a very youthful-looking, dark, semi-opaque magenta in color, with almost no lightening at the edge. Maybe a little less expressive on the nose this time. Attractive, though very subtle scents of crushed berries, vanilla and earth. Full-bodied and noticeably less fruit-forward than last time, though still very New World in style for a St. Estephe. There's still plenty of luscious, ripe blueberry and boysenberry fruit character to this though. It's definitely more harmonious now - showing a lot less oak, and the tannins are becoming well-integrated. Beautiful, delicious and freakishly good for a Bordeaux at this price point. 50+5+12+17+8=92
Perhaps the perfect poor man's Bordeaux as is reasonably-priced (mid-$20's) and significantly out-performs at that price point. This is a St. Estephe (60% Cabernet and 40% Merlot); my experience is they tend to be bolder, more robust and that was certainly the case here - strong black fruit, earthy/woody with plenty of tannins left, but not to the point of astringency. Threw a little sediment at the end. 2009 appears to be that rare Bordeaux vintage where the good wines are approachable earlier, yet still very good, although we will wait and open our two remaining bottles in future years. If the winemaker(s) wanted to put together a Bordeaux in Napa Cab style, they certainly did so here. We did let it breathe for 1/2 an hour, @ 58 degrees, decanted it for an additional half hour, which did the trick. The wine was superb from first to last sip. Served an early Mother's Day dinner (her request) of beef stroganoff over artisan parsley/garlic fettuccine, served with oven-broiled herbed fresh asparagus.
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