Impenetrable color. Sweet nose with vanilla and creamy fruit and spices. Very hot wine as expected with 18.5 percent alcohol. Decent acidity though. Vanilla Pudding nuance. An experimental wine that shows what happens when the boardaries are exceeded. One glass is enough! Use as after dessert by the fire.
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There‘s plenty of dark ripe fruit and spices, there‘s a well measured acidity to handle all the fruit, there’s a solid round and soft tannin structure but there‘s 18.5% alcohol too. Seems well made but it’s definitely more a liqueur than a red wine. Served chilled enough and with some cheese this might work well... as port wine placeholder.
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Important note first: I opened the bottle two days before the drinking date and then decanted it three hours before drinking. This very solid dose of oxygen really transformed the wine from a dark, alcoholic, porty monster into something very enjoyable. Full bodied (of course!), blueberries, eucalypts, well integrated sweet wood and polished tannins are enough to balance the alcohol. So much going on, but all very balanced. It was a lovely companion to our roast lamb with loads of garlic. I'd think peak drinking right now
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Judy Blue's Over the River & Through the Old Wines Event (Judith's House, WI): Very dark purple/red color. PNP, followed a glass over an hour plus. This appears to have run its course, and now the 18.5%ABV and heavy handed wood has hamstrung the weakening blackberry liqueur fruit. Not really something that is drinkable at this point.
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1/18/2020 - ephorn wrote: 89 Points
Impenetrable color. Sweet nose with vanilla and creamy fruit and spices. Very hot wine as expected with 18.5 percent alcohol. Decent acidity though. Vanilla Pudding nuance. An experimental wine that shows what happens when the boardaries are exceeded. One glass is enough! Use as after dessert by the fire.
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7/23/2018 - Cailles wrote: 85 Points
There‘s plenty of dark ripe fruit and spices, there‘s a well measured acidity to handle all the fruit, there’s a solid round and soft tannin structure but there‘s 18.5% alcohol too. Seems well made but it’s definitely more a liqueur than a red wine. Served chilled enough and with some cheese this might work well... as port wine placeholder.
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1/28/2018 - Hilzi Likes this wine: 95 Points
Important note first: I opened the bottle two days before the drinking date and then decanted it three hours before drinking.
This very solid dose of oxygen really transformed the wine from a dark, alcoholic, porty monster into something very enjoyable. Full bodied (of course!), blueberries, eucalypts, well integrated sweet wood and polished tannins are enough to balance the alcohol. So much going on, but all very balanced. It was a lovely companion to our roast lamb with loads of garlic.
I'd think peak drinking right now
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12/2/2017 - rocknroller wrote:
Judy Blue's Over the River & Through the Old Wines Event (Judith's House, WI): Very dark purple/red color. PNP, followed a glass over an hour plus. This appears to have run its course, and now the 18.5%ABV and heavy handed wood has hamstrung the weakening blackberry liqueur fruit. Not really something that is drinkable at this point.
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6/1/2017 - Crumbled cork wrote: 84 Points
Vanilla, caramel and christmas pudding.
Almonds and toasted roses.
18.5%, If it can last without the alcohol becoming overbearing it could do very well. But I feel it may overwhelm the wine.
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