Still going strong and showed better than my last bottle, lemon curd, green apple, minerals and the saline note in very subtle and not as prominyas it was in its youth, still medypys acidity but with more weight to the texture and a really nice finish. Last bottle for me this didn’t feel anything like last peak!
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This has put on some body with time, and shows better at cellar temperature than refrigerated. It still has that piercing acidity it started with years ago, but the zesty lemon and grapefruit have muscled in, plus a little butterscotch oak. The smokey reductive notes have moved into the background. At nine, it's still young. I think it could easily improve for five or more years and last a decade or more.
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Just an insane amount of reduction, that was so overwhelming that it brushed up to the point of really being flawed. It really never let up and even seemed to increase over time. I usually like the smoky savory elements of these, but this was simply too much of a good thing. It's a shame because there was a really nice wine lurking underneath.
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This wine has become a little more complex with age, such that I no longer consider it thin, as I previously did. At colder temperatures, there is a LOT of acid, and it is striking. As the wine warms in glass, the oak and fruit start to come out. This is clearly a quality wine, just does not interest me for the price asked.
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9/2/2022 - xwine wrote:
Firing on all cylinders. Had this a few nights ago, and didn't take any notes, but it was amazingly laser focused. Delicious!
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9/4/2021 - eoinhharkins wrote: 92 Points
Still going strong and showed better than my last bottle, lemon curd, green apple, minerals and the saline note in very subtle and not as prominyas it was in its youth, still medypys acidity but with more weight to the texture and a really nice finish. Last bottle for me this didn’t feel anything like last peak!
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9/5/2020 - WST Likes this wine:
This has put on some body with time, and shows better at cellar temperature than refrigerated. It still has that piercing acidity it started with years ago, but the zesty lemon and grapefruit have muscled in, plus a little butterscotch oak. The smokey reductive notes have moved into the background. At nine, it's still young. I think it could easily improve for five or more years and last a decade or more.
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8/28/2020 - Seafoam Manor wrote: 88 Points
Just an insane amount of reduction, that was so overwhelming that it brushed up to the point of really being flawed. It really never let up and even seemed to increase over time. I usually like the smoky savory elements of these, but this was simply too much of a good thing. It's a shame because there was a really nice wine lurking underneath.
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7/29/2020 - galewskj wrote: 90 Points
This wine has become a little more complex with age, such that I no longer consider it thin, as I previously did. At colder temperatures, there is a LOT of acid, and it is striking. As the wine warms in glass, the oak and fruit start to come out. This is clearly a quality wine, just does not interest me for the price asked.
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