Saturated blackish violet. Springbok burnt rubber, part of it I guess down to varietal characteristics, part of it tell-tale traces of the curse of S.A. Fleshy palate, plenty of juicy plum fruit, green tea. Finishes well, could've done with a bit more acidity, but it's smooth and pleasant until... the alcohol returns with a vengance, Brandy style. That blast of heat at the finishing line prevents this wine from being outstanding.
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Thursday Night Mixed Bag (Andrew's House): Double decanted a few hours prior to service. Deep inky purple in the glass. On the nose, blue and black fruits, light citrus, florals, pepper, a touch of olive, crushed rocks and fresh picked herbs. On the palate, like notes, very round ripe fruit, light drying tannin on the moderate finish, however, this seems slightly deficient in acidity, although, I believe this was served too warm. If trying again, I would pop and pour, and serve at cellar temperature.
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2/17/2018 - OttawaB Likes this wine: 89 Points
Nice structure, soft tannins. Fruit is still primary .... red and dark berries. Not a heavy wine or not sappy.
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2/21/2014 - Timbalimba wrote: 89 Points
Saturated blackish violet. Springbok burnt rubber, part of it I guess down to varietal characteristics, part of it tell-tale traces of the curse of S.A. Fleshy palate, plenty of juicy plum fruit, green tea. Finishes well, could've done with a bit more acidity, but it's smooth and pleasant until... the alcohol returns with a vengance, Brandy style. That blast of heat at the finishing line prevents this wine from being outstanding.
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9/27/2012 - alittle wrote: 91 Points
Thursday Night Mixed Bag (Andrew's House): Double decanted a few hours prior to service. Deep inky purple in the glass. On the nose, blue and black fruits, light citrus, florals, pepper, a touch of olive, crushed rocks and fresh picked herbs. On the palate, like notes, very round ripe fruit, light drying tannin on the moderate finish, however, this seems slightly deficient in acidity, although, I believe this was served too warm. If trying again, I would pop and pour, and serve at cellar temperature.
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