Deep purple in color, completely opaque except at the rim. Rich and ripe on the nose, but I wouldn’t call it a fruit bomb. There is plenty of deep dark fruit, but there is also lots of spice (both syrah pepperiness and oaky baking spice), just a hint of savory meatiness, and a floral lift. The one slight distraction is a faint plasticky/artificial note—hopefully it will disappear with a bit of air. Hmm. I struggle a bit with it on the palate. The acidification sticks out, delivering a whollop of tart acidity that doesn’t match the otherwise ripe, rounded, soft structure. The fruit is inky and again somewhat artificial seeming, and the mild tannin it has seems to be coming mostly from the wood, and is thus on the bitter side. Not much depth or breadth of flavor, either; mostly just a whack of fruit and some wood spice. The finish shows some alcohol and the woodiness again, but then does give a nice lingering impression of blackberry.
It does improve with time, and I’d recommend decanting this. But though the woodiness recedes a bit and the acid integrates a bit better, it still doesn’t rise above an average big-boned red.
1 person found this helpful, do you? Yes - No
/ Comment
Professional reviews have copyrights and you can view them here for your personal use only as private content. To view pro reviews you must either subscribe to a pre-integrated publication or manually enter reviews below. Learn more.
3/28/2015 - JVG wrote:
Deep purple in color, completely opaque except at the rim. Rich and ripe on the nose, but I wouldn’t call it a fruit bomb. There is plenty of deep dark fruit, but there is also lots of spice (both syrah pepperiness and oaky baking spice), just a hint of savory meatiness, and a floral lift. The one slight distraction is a faint plasticky/artificial note—hopefully it will disappear with a bit of air. Hmm. I struggle a bit with it on the palate. The acidification sticks out, delivering a whollop of tart acidity that doesn’t match the otherwise ripe, rounded, soft structure. The fruit is inky and again somewhat artificial seeming, and the mild tannin it has seems to be coming mostly from the wood, and is thus on the bitter side. Not much depth or breadth of flavor, either; mostly just a whack of fruit and some wood spice. The finish shows some alcohol and the woodiness again, but then does give a nice lingering impression of blackberry.
It does improve with time, and I’d recommend decanting this. But though the woodiness recedes a bit and the acid integrates a bit better, it still doesn’t rise above an average big-boned red.
1 person found this helpful, do you? Yes - No / Comment
2/22/2015 - Echodog Likes this wine: 90 Points
Dark ruby red rim, bouquet of flower aroma, dark forest flavors, decantered 2 hours, very nice. Love the name, love the wine!
Do you find this review helpful? Yes - No / Comment
2/19/2015 - Ben Christiansen wrote:
Mint and euycaluptus. clean and bright on the palate. Easy drinking. Acidified? Delicious all the same.
Do you find this review helpful? Yes - No / Comment
5/16/2014 - Jobu wrote: 91 Points
Nice smooth medium bodied shiraz. Tasty ripe plum and blueberry. Went perfectly with a bite of good dark chocolate.
Do you find this review helpful? Yes - No / Comment
4/11/2014 - familydoc Likes this wine: 91 Points
Nose: dark chocolate, chili powder
Taste: current, chocolate, hint of pepper,
Do you find this review helpful? Yes - No / Comment