Need a big red for some big ribeyes. Great pairing here. The wine was tight and tannic after 1st popping decanted for a couple hours to smooth out the rough edges. Pretty oak, plenty of black currants, black berries, a touch of VA, fresh fennal, graphite some fresh cut hay and a bit of eucalyptus. Big wine that could use some more cellar time or fatty meats to tame it.
- Crimsom color and has flavours of black currant and oak - First day note: still has a sour cherry flavor. Last bottle 8 months ago the sour flavor was more pronounced. Tannins have rounded out a little. I'll update with Day 2 notes later. I'm expecting it to have settled down.
Consumed over 2 days. Delicious, but would be better in 5 years. There are some serious tannins to conquer on this one (which is fine by me) but also quite a bite of acidity. For domestic Bordeaux blends, this is maybe the best steak wine I've had in a while. A rare balance of ripe fruit while retaining a freshness quality that's hard to find in places like California. Better on day 2. 93+
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