Agree with Spoochman - this is just starting to decline. A little bit of oxidation on the nose, sure; but the real tell for me is the soy sauce/hoisin stuff.
Soy sauce/hoisin, coffee grounds, cocoa powder, green bell pepper, tobacco and meaty mushrooms on the nose. Quite tertiary, not much fruit at all. Maybe a bit of over ripe blackberry hidden underneath everything. Intensity of aromas is high - you know this is going to be big. The palate is similarily on the decline; but shows a bit of ripe red fruit and cotton candy at the beginning. This is followed by all of the tertiary things from the nose.
Medium + body with medium acid and medium lingering tannin. This is one of those wines where the structure will outlast the flavors for sure. Drink now if you happen to have any!
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Lab BBQ, Francesco visit. A tad oxidized on opening with a bit of raisony taste. But got better with air and drank really nicely in the end. I wouldn't say that this is close to the end of its life, but it clearly seems on the downslope. If you have these, I would suggest drinking in the next year or so.
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Adam's party. Wow, so much for a drinking window ending in 2018. This bottle was very youthful and a powerhouse! Big fruit, good structure, great intensity. Paired well with a steak. I'm sure performance will vary a lot from bottle to bottle at this point in the evolution, but this one was a home run. In fact, if tasted blind, I probably would have said that this one is a bit young and maybe should be cellared for a few more years.
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Special evening with close wine friends. (@ RW): Just limited notes, but what a beautiful new world wine with dark berries, coffee, chocolate, beautiful acidity and pleasant sweetness. A beautiful and elegant wine.
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(CASA LAPOSTOLLE CLOS APALTA) #2; VaynerPAZZZ; COLOR-dark; NOSE-very vegetal; basil & celery aspects; TASTE-Wow! Very tannic & tight; some cherries; a little hot; very young wine; enormously interesting chocolate covered strawberries & cherries; little black pepper; some green components kick in; but it concerns me; little Fake fruit; JM-91; WS-93; GV-89
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2/2/2024 - AlphaMikeFoxtrot Likes this wine: 89 Points
Agree with Spoochman - this is just starting to decline. A little bit of oxidation on the nose, sure; but the real tell for me is the soy sauce/hoisin stuff.
Soy sauce/hoisin, coffee grounds, cocoa powder, green bell pepper, tobacco and meaty mushrooms on the nose. Quite tertiary, not much fruit at all. Maybe a bit of over ripe blackberry hidden underneath everything. Intensity of aromas is high - you know this is going to be big. The palate is similarily on the decline; but shows a bit of ripe red fruit and cotton candy at the beginning. This is followed by all of the tertiary things from the nose.
Medium + body with medium acid and medium lingering tannin. This is one of those wines where the structure will outlast the flavors for sure. Drink now if you happen to have any!
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5/12/2023 - SpoochMan Likes this wine: 93 Points
Lab BBQ, Francesco visit. A tad oxidized on opening with a bit of raisony taste. But got better with air and drank really nicely in the end. I wouldn't say that this is close to the end of its life, but it clearly seems on the downslope. If you have these, I would suggest drinking in the next year or so.
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4/9/2022 - SpoochMan Likes this wine: 94 Points
Adam's party. Wow, so much for a drinking window ending in 2018. This bottle was very youthful and a powerhouse! Big fruit, good structure, great intensity. Paired well with a steak. I'm sure performance will vary a lot from bottle to bottle at this point in the evolution, but this one was a home run. In fact, if tasted blind, I probably would have said that this one is a bit young and maybe should be cellared for a few more years.
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12/30/2019 - Zweder wrote: 92 Points
Special evening with close wine friends. (@ RW): Just limited notes, but what a beautiful new world wine with dark berries, coffee, chocolate, beautiful acidity and pleasant sweetness. A beautiful and elegant wine.
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4/26/2019 - Sound-Man Likes this wine: 91 Points
Very easy drinking and full of flavor.
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