Opened this at New Ubin Seafood over lunch with my best friend from the University days today. We had the foie gras with half boiled eggs, har cheong kai, and ribeye with fried rice and wedges.
Deep inky purple with a beautiful aromatic on the nose. Some flint, lead, ink, followed by generous plums and ripe berries. Good intensity and energy.
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Starting to fade. It's still got great flavours: cigar, dusty earth, blackberry. Tannins are fine, finish is medium, veering into savoury spice. It's still drinking well now. Not sure I'd keep it longer.
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Opaque in the glass, the nose is tight with a dense dark fruit core and some meaty notes. 24 months in French and American oak, but I can't sense much evidence of that - the palate is still of loads of dark fruit, with a long but slightly tart finish, smooth tannins. It doesn't display a lot of complexity, however that might be due to lack of age. Certainly there is no lack of power in the primary flavours today.
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3/25/2024 - stayhappy21 wrote: 91 Points
Opened this at New Ubin Seafood over lunch with my best friend from the University days today. We had the foie gras with half boiled eggs, har cheong kai, and ribeye with fried rice and wedges.
Deep inky purple with a beautiful aromatic on the nose. Some flint, lead, ink, followed by generous plums and ripe berries. Good intensity and energy.
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4/1/2018 - AnonymousCoward Likes this wine: 90 Points
Starting to fade. It's still got great flavours: cigar, dusty earth, blackberry. Tannins are fine, finish is medium, veering into savoury spice. It's still drinking well now. Not sure I'd keep it longer.
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12/22/2016 - AnonymousCoward Likes this wine: 90 Points
Opaque in the glass, the nose is tight with a dense dark fruit core and some meaty notes. 24 months in French and American oak, but I can't sense much evidence of that - the palate is still of loads of dark fruit, with a long but slightly tart finish, smooth tannins. It doesn't display a lot of complexity, however that might be due to lack of age. Certainly there is no lack of power in the primary flavours today.
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