Syrah seems to be most prominent given the blue and black fruits with subdued herbal flavors. Bold on the palate with mostly resolved structure, indistinct licorice and earth on the finish. A good, not great vintage of Blues Cuvee, at a good point on its aging curve.
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Santa Barbara Trip - July 2011; 7/1/2011-7/6/2011: Los Olivos Tasting Room. Dark nose - cocoa, coffee, and dark chocolates... smokey. Dark fruits dominate the palate, this wine needs some time. It seemed very tight & Tannic. This is basically a BRDX blend with some syrah thrown in.
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Drunk over the course of three days. Surprised me. Quite dark. Nose is s little reticent but smells for all the world like a Bogle petite Sirah with a hint more complexity. Good deep dark fruit in the mouth, not complex but nuanced. Lingers in the palate with a nice finish. Good stuff. Would make a nice complement to pizza and has enough acidity to stand up to a pasta with tomato sauce. 5-10-15-7: 87/100.
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12/25/2017 - Cabfrancophile wrote:
Syrah seems to be most prominent given the blue and black fruits with subdued herbal flavors. Bold on the palate with mostly resolved structure, indistinct licorice and earth on the finish. A good, not great vintage of Blues Cuvee, at a good point on its aging curve.
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7/3/2011 - jdabrowski1027 wrote: 88 Points
Santa Barbara Trip - July 2011; 7/1/2011-7/6/2011: Los Olivos Tasting Room. Dark nose - cocoa, coffee, and dark chocolates... smokey. Dark fruits dominate the palate, this wine needs some time. It seemed very tight & Tannic. This is basically a BRDX blend with some syrah thrown in.
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3/5/2011 - MicklethePickle wrote: 87 Points
Drunk over the course of three days. Surprised me. Quite dark. Nose is s little reticent but smells for all the world like a Bogle petite Sirah with a hint more complexity. Good deep dark fruit in the mouth, not complex but nuanced. Lingers in the palate with a nice finish. Good stuff. Would make a nice complement to pizza and has enough acidity to stand up to a pasta with tomato sauce. 5-10-15-7: 87/100.
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