My note from Dec. of last year still holds true, but I would just note that this has held up better than the "Petits Pieds d'Armand" of the same vintage (and $10 more) tonight. Worked really well with Giada's lamb with mint, ricotta marinara pasta tonight.
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Nice bottle. I can't speak to its progression, as it's the first I've opened, but it's in a nice place right now. Decanted for sediment, but pretty ready to go with 20-30 mins. of air. Crimson/brick color, a bit more orange at the edges. Nose is an intriguing blend of cherry, red apple, fennel, fresh herbs, licorice, and bloody meat. Medium body, medium+ acid and finish, and flavors pretty much mirroring the nose, along with a little orange peel. I quite enjoyed this with lamb burgers with spinach, red onion, and feta yogurt sauce tonight. Not that it's fading, but I see no reason to hold these. Cheers!
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Showing some bricking, this baby is mature but not over the hill. Better than my first bottle. Intense, dense, red fruit, prune, earth. Spicy port nose. Tannins are active, drying. Very good with food. Good value at $20.
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Decanted 90 minutes. Sipping this tastes like I just finished chewing on raw deer meat, but in a good way. bloody red meat meets cedar and cassis. mouth-watering and long finish. More please.
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5/24/2014 - studleytrey Likes this wine: 90 Points
My note from Dec. of last year still holds true, but I would just note that this has held up better than the "Petits Pieds d'Armand" of the same vintage (and $10 more) tonight. Worked really well with Giada's lamb with mint, ricotta marinara pasta tonight.
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12/21/2013 - studleytrey Likes this wine: 91 Points
Nice bottle. I can't speak to its progression, as it's the first I've opened, but it's in a nice place right now. Decanted for sediment, but pretty ready to go with 20-30 mins. of air. Crimson/brick color, a bit more orange at the edges. Nose is an intriguing blend of cherry, red apple, fennel, fresh herbs, licorice, and bloody meat. Medium body, medium+ acid and finish, and flavors pretty much mirroring the nose, along with a little orange peel. I quite enjoyed this with lamb burgers with spinach, red onion, and feta yogurt sauce tonight. Not that it's fading, but I see no reason to hold these. Cheers!
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8/25/2012 - Sijan wrote: 89 Points
Quite good. Earthy/savory, spicy/herbal character but still has some fruit.
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7/16/2012 - jeffal66 wrote: 89 Points
Showing some bricking, this baby is mature but not over the hill. Better than my first bottle. Intense, dense, red fruit, prune, earth. Spicy port nose. Tannins are active, drying. Very good with food. Good value at $20.
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7/10/2012 - prof b wrote: 93 Points
Decanted 90 minutes. Sipping this tastes like I just finished chewing on raw deer meat, but in a good way. bloody red meat meets cedar and cassis. mouth-watering and long finish. More please.
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