Nice wine, but not worth the price - med pale to med yellow - oaky nose with leesy bready notes, some citrus - nice mid weight, good breadth and decent depth, but pretty oaky, hard to fight thru, finish is long but very woody - this might've been better a few yrs ago w more primary fruit to balance the oak, now it is faded, still young but a bit unbalanced.
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4 Star Syrah Dinner at 11 Madison Park (NYC): Paired with the farm egg and frogs legs and worked very well. This was a big chard, dark yellow color, almost like and aged sauternes. This is not your Cali butter and oak chard, more along the lines of a Coche. Starts with minerals and acidity. As it warms up it thickens and becomes more viscous and smoky with some wood overtones. Trent, who used to work at Penfolds, brought this bottle and thought it was drinking perfect and at its peak and I concur. It is a wine that is best drunk colder and pop and pour as it starts to fade after time in the glass.
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9/25/2010 - Kevinwongmanho wrote: 82 Points
Bright Gold color.
Smell with fresh lime aroma.
Taste spice, oak, acidic.
Short aftertaste.
Downhill already?
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6/23/2010 - winot wrote: 90 Points
Nice wine, but not worth the price - med pale to med yellow - oaky nose with leesy bready notes, some citrus - nice mid weight, good breadth and decent depth, but pretty oaky, hard to fight thru, finish is long but very woody - this might've been better a few yrs ago w more primary fruit to balance the oak, now it is faded, still young but a bit unbalanced.
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5/22/2010 - Rani wrote: flawed
Aussie WIMPS Lunch at The Ledbury (The Ledbury, London): Completely oxidized bottle - not rated.
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8/18/2009 - 60ouvrees wrote:
Not flawed but this lacks complexity and is definitely on the downslope. Finish is somewhat coarse.
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8/11/2009 - JJL wrote: 92 Points
4 Star Syrah Dinner at 11 Madison Park (NYC): Paired with the farm egg and frogs legs and worked very well. This was a big chard, dark yellow color, almost like and aged sauternes. This is not your Cali butter and oak chard, more along the lines of a Coche. Starts with minerals and acidity. As it warms up it thickens and becomes more viscous and smoky with some wood overtones. Trent, who used to work at Penfolds, brought this bottle and thought it was drinking perfect and at its peak and I concur. It is a wine that is best drunk colder and pop and pour as it starts to fade after time in the glass.
Do you find this review helpful? Yes - No / Comment