Deep golden in the glass. Fairly oxidative at this point. Roasted nuts, caramel, dried apricot, dried apple, dried pineapple, and some Christmas spice. On the palate this is medium bodied, with moderate acidity, and a strong fruit profile that ties it all together. All in all, it’s delicious now. I’d say at, or just past it’s peak. Drink up.
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Tasted after it had been open for a couple of hours. Similar notes to last August. Though I do not feel this bottle is “hot” or showing signs of fading. It’s absolutely delicious and in perfect harmony at the moment. I’d say the decanting time was the difference this time around. Give it some air before enjoying or hold for another year or two before diving in.
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Bright yellow and gold in the glass. Beeswax, apricot, nectarine, ripe apple, cinnamon and other baking spice. On the palate, the wine has a full mouth coating texture. This is starting to pick up weight, but there is still a good amount of acidity. There is a slight sensation of heat which is likely the alcohol and acidity combing. Other than that this is nice. Might give it a bit more time, but I’m a little worried the fruit is starting to fade and the harsher characteristics are coming out.
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10/31/2021 - ONEFIVE Likes this wine:
Deep golden in the glass.
Fairly oxidative at this point. Roasted nuts, caramel, dried apricot, dried apple, dried pineapple, and some Christmas spice.
On the palate this is medium bodied, with moderate acidity, and a strong fruit profile that ties it all together.
All in all, it’s delicious now. I’d say at, or just past it’s peak. Drink up.
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12/16/2018 - ONEFIVE wrote:
Tasted after it had been open for a couple of hours.
Similar notes to last August. Though I do not feel this bottle is “hot” or showing signs of fading.
It’s absolutely delicious and in perfect harmony at the moment. I’d say the decanting time was the difference this time around. Give it some air before enjoying or hold for another year or two before diving in.
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8/26/2018 - ONEFIVE Likes this wine:
Bright yellow and gold in the glass.
Beeswax, apricot, nectarine, ripe apple, cinnamon and other baking spice.
On the palate, the wine has a full mouth coating texture. This is starting to pick up weight, but there is still a good amount of acidity. There is a slight sensation of heat which is likely the alcohol and acidity combing. Other than that this is nice. Might give it a bit more time, but I’m a little worried the fruit is starting to fade and the harsher characteristics are coming out.
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12/17/2016 - ONEFIVE Likes this wine:
Champgains.
Drinking hefty right now.
Needs 2-3 more years for oak to integrate, but overall good to go now.
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12/12/2015 - Burgundy Al wrote:
Wines Tasted at HDH Auction; 12/10/2015-12/12/2015 (Tru Restaurant - Chicago IL): Ripe apple and pear with some toasty spice. Good concentration, but this isn't a wine to cellar for much longer. Best now and for the next few years.
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