Earthy dark garnet with a red plum nose. Open about 4 hours, some chewy tart tannins, bold fruit and body without being jammy. Balanced on the robust side with significant acid, tart Himalayan blackberries including a bit of their savory canes. Needs a good beef, lamb or duck dish for best paring and enjoyment. This can age for a long time.
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Previous tasting at the winery had not impressed, but this was very good. All aspects fit the rating, but nothing spectacular, either. Will regard newer vintages in a better light.
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We opened this not sure what to expect. It was incredibly good. Plenty of ripeness, lots of blueberry, mocha, black cherry, and cassis notes. Also though there was some awesome leathery, woody things going on to balance that. Really nice use of oak here. There's enough tannin to hold up to steaks and big foods. I think it's still young and could use another 3-5 years in bottle.
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6/4/2017 - hcnate wrote: 91 Points
Bunchgrass is still a cellar rockstar. This wine was well built, robust in body. Really solid wine and strong flavors.
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10/12/2016 - dsgris Likes this wine: 91 Points
Earthy dark garnet with a red plum nose. Open about 4 hours, some chewy tart tannins, bold fruit and body without being jammy. Balanced on the robust side with significant acid, tart Himalayan blackberries including a bit of their savory canes. Needs a good beef, lamb or duck dish for best paring and enjoyment. This can age for a long time.
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12/7/2014 - rcmccall Likes this wine: 91 Points
Nose: blue and black fruit, anise.
Nose: blue/black fruit, tobacco, spice, laced by nice acidity and a soft cloak of tannin.
Delish!
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8/23/2014 - Pedroel Likes this wine: 90 Points
Previous tasting at the winery had not impressed, but this was very good. All aspects fit the rating, but nothing spectacular, either. Will regard newer vintages in a better light.
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9/6/2013 - ucbeau Likes this wine: 91 Points
We opened this not sure what to expect. It was incredibly good. Plenty of ripeness, lots of blueberry, mocha, black cherry, and cassis notes. Also though there was some awesome leathery, woody things going on to balance that. Really nice use of oak here. There's enough tannin to hold up to steaks and big foods. I think it's still young and could use another 3-5 years in bottle.
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