The nose starts with an earthy, ash element that is inter mixed with some cassis and dark fruit that emerges more with air....there's also just a hint of spicy green notes which add interesting notes. The nose on this wine is actually quite complex as it opens in the glass, but the character of the aromas might not suit everyone's preference. The palate is medium + bodied, with a clear earthy tilt to the flavors....it shows even less fruit in the mouth than on the nose, partly because the tannins clamp down and get a little gritty towards the finish. There's ample acidity to keep it lively, and the tannin/acid balance is pretty good, but this wine is definitely no fruit bomb. Right now the nose is showing better than the palate, so if opening now, decant it, have it with some food (a NY strip steak would do the trick) or try to give it another 2-3 years in the cellar to see what happens?
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Charcoal,& Cola syrup dominate the flavor palate. Closer to a barrel sample than a finished wine. Smoothed out over an hours time. There was a small amount of sediment on the cork. Possibly unfiltered. The wine coated the glass with a deep red film. Typical of younger wines. Lots of jagged edges in the taste. Lacking smoothness. Very short finish. 3 years of aging may help. Decanting and aerating may also help.
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2/12/2016 - JPLogan Likes this wine: 90 Points
Drinking great!!!
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6/26/2013 - zinfomaniac Does not like this wine: 84 Points
Disjointed and muted until day 3.
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8/12/2012 - davidga75 wrote:
The nose starts with an earthy, ash element that is inter mixed with some cassis and dark fruit that emerges more with air....there's also just a hint of spicy green notes which add interesting notes. The nose on this wine is actually quite complex as it opens in the glass, but the character of the aromas might not suit everyone's preference. The palate is medium + bodied, with a clear earthy tilt to the flavors....it shows even less fruit in the mouth than on the nose, partly because the tannins clamp down and get a little gritty towards the finish. There's ample acidity to keep it lively, and the tannin/acid balance is pretty good, but this wine is definitely no fruit bomb. Right now the nose is showing better than the palate, so if opening now, decant it, have it with some food (a NY strip steak would do the trick) or try to give it another 2-3 years in the cellar to see what happens?
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2/4/2012 - muriellewinery wrote: 85 Points
Charcoal,& Cola syrup dominate the flavor palate. Closer to a barrel sample than a finished wine. Smoothed out over an hours time. There was a small amount of sediment on the cork. Possibly unfiltered. The wine coated the glass with a deep red film. Typical of younger wines. Lots of jagged edges in the taste. Lacking smoothness. Very short finish.
3 years of aging may help. Decanting and aerating may also help.
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10/13/2011 - ImacCab wrote: 85 Points
Typical Sonoma Cabernet. Earthy notes and slightly smokey on the nose, chocolate, cassis, plums. Finish is a bit short and fairly hot.
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