Drank this on Christmas with prime rib and sides. Opened and slow oxed for about an hour and then decanted about 30-40 minutes before drinking. Initially it seemed very closed on opening and I was slightly worried that it was going to be gone. Light in color, some dried red fruits came through, lots of ceder and peppery notes, overall a joy to drink with food. This bottle certainly benefited from proper storage. Would drink again soon but not wait too much longer
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This was best right after I opened it. It was a very light garnet color in the glass, with coffee and mushroom filling the mouth at cellar temperature. As it warmed, the less pleasant damp cellar smell appeared, and took over the nose. Forest floor and mushroom were the primary flavors, and acidity came out at the end. Was best with food.
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Medium garnet color, no bricking, quite a bit of sediment. Wonderdul nose of damp earth, mushroom, and a background of dried fruit. Palate was a bit light with cassis dominating, and earth and tobacco in the background. Finish moderate. Overall, very very nice
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TFS: 1979 Napa Cabernets (Tria Fermentation School): nose on this was off-putting. extremely vegetal, with cabbage and eucalyptus. medium bodied palate was much more pleasant, with black pepper and cedar notes. salted caramel on medium finish that leaves some acidity behind.
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Mature, but still very much alive, offering elegant aromas of spice, smoke, roasted tomato and cedar. Medium bodied and well balanced on the palate with persistent dried red berry and smoke flavors.
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12/25/2017 - wbohonnon Likes this wine:
Drank this on Christmas with prime rib and sides. Opened and slow oxed for about an hour and then decanted about 30-40 minutes before drinking. Initially it seemed very closed on opening and I was slightly worried that it was going to be gone. Light in color, some dried red fruits came through, lots of ceder and peppery notes, overall a joy to drink with food. This bottle certainly benefited from proper storage. Would drink again soon but not wait too much longer
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11/25/2015 - skifree wrote: 88 Points
This was best right after I opened it. It was a very light garnet color in the glass, with coffee and mushroom filling the mouth at cellar temperature. As it warmed, the less pleasant damp cellar smell appeared, and took over the nose. Forest floor and mushroom were the primary flavors, and acidity came out at the end. Was best with food.
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6/9/2013 - skifree wrote: 92 Points
Medium garnet color, no bricking, quite a bit of sediment. Wonderdul nose of damp earth, mushroom, and a background of dried fruit. Palate was a bit light with cassis dominating, and earth and tobacco in the background. Finish moderate. Overall, very very nice
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2/18/2011 - ews3 wrote: 88 Points
TFS: 1979 Napa Cabernets (Tria Fermentation School): nose on this was off-putting. extremely vegetal, with cabbage and eucalyptus. medium bodied palate was much more pleasant, with black pepper and cedar notes. salted caramel on medium finish that leaves some acidity behind.
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9/18/2010 - wino_tim wrote: 90 Points
Mature, but still very much alive, offering elegant aromas of spice, smoke, roasted tomato and cedar. Medium bodied and well balanced on the palate with persistent dried red berry and smoke flavors.
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