My bottle was still in great shape. Tannins were softened and luxe, and the acidity was well integrated given its age. Enjoyed with prime rib at Christmas dinner.
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Too old. Still showing strong fruit flavours (blackberry and prune), but also showing notes of decay (leather, barnyard, dust, old paper), and finishing with a huge lick of balsamic and red wine vinegar.
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Nose initially resembles salami: sour and meaty. This character fades, and is overtaken by strong notes of prune, star anise, and tarragon. Palate shows concentrated flavours of blackberry, tarragon, charcoal, red grapefruit, and red wine vinegar. The tannin has completely faded away, leaving a palate that's very acid-dominant, though not unpleasant; the acidity is powerfully structured and sour, but not quite vinegared (it somehow gives a hint of vinegar flavour without the acetic acid note). At 16 years old, this is clearly way past its peak, but still makes for enjoyable and interesting drinking.
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This one is way past its prime, a dull dark purple color with evident bricking. Aromas and flavors of "grapey" dark plums, stewed prune, and black olive. The Australian 2003's had a reputation for fading fast; I had mis-inventoried this as a 2005. Drinkable, but with lots of good wine, why bother? Dumped down the sink. A previous bottle enjoyed around 2008 was very good.
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12/25/2023 - linkin22luke Likes this wine:
My bottle was still in great shape. Tannins were softened and luxe, and the acidity was well integrated given its age. Enjoyed with prime rib at Christmas dinner.
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5/23/2019 - Drinking Trees wrote:
Too old. Still showing strong fruit flavours (blackberry and prune), but also showing notes of decay (leather, barnyard, dust, old paper), and finishing with a huge lick of balsamic and red wine vinegar.
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5/2/2019 - Drinking Trees wrote: 87 Points
Nose initially resembles salami: sour and meaty. This character fades, and is overtaken by strong notes of prune, star anise, and tarragon. Palate shows concentrated flavours of blackberry, tarragon, charcoal, red grapefruit, and red wine vinegar. The tannin has completely faded away, leaving a palate that's very acid-dominant, though not unpleasant; the acidity is powerfully structured and sour, but not quite vinegared (it somehow gives a hint of vinegar flavour without the acetic acid note). At 16 years old, this is clearly way past its peak, but still makes for enjoyable and interesting drinking.
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8/15/2015 - Tristan Brown wrote:
No longer drinkable
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10/12/2014 - wmccone54 wrote:
This one is way past its prime, a dull dark purple color with evident bricking. Aromas and flavors of "grapey" dark plums, stewed prune, and black olive. The Australian 2003's had a reputation for fading fast; I had mis-inventoried this as a 2005. Drinkable, but with lots of good wine, why bother? Dumped down the sink. A previous bottle enjoyed around 2008 was very good.
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