My fifth and final bottle, and by far the best of the bunch. A pop and pour, this had slight oxidative traits on the nose and palate which quickly were pushed to the back ground as a lovely red cherry fruit quality emerged, almost like a fine aged Sangiovese with just a little less acidity. Additional air brought a little saddle leather and a small touch of bacon, but this remained and its core, a very refined and elegant wine. I’m really surprised at how much life there appears to be left in this bottle, though I think we all know that Guigals bottle variation can really make it tricky in assessing a life span. Nonetheless, this was a fine wine and a real treat to drink this 16 year old wine on this overcast, relaxing Sunday afternoon.
David's: spicy blackberry at first, slight blueberry, but not fresh--with blackpepper, dried herbs. A bit harsh on the palate after about 10 minutes, somewhat dried out, past its prime. Last bottle, ok with hamburgers, but needed more fruit.
Farge: rød til brunrød. Aroma av baconfett, plomme, blåbær, svak pepper, mm. I munnen er den medium fyldig og relativt myk, men har nok syre/tannin i bakgrunnen til at den fungerer godt sammen med mat. Saftig anslag og tørrer fra midten av smakskurven og ut. God vin, men mangler litt på å bli ordentlig engasjerende. Fungerte godt til grillet kylling og and.
Seems a bit sour and stewed on the nose, with aromas of acidic fruit, with a slight hint of acetone. A bit sweet on the palate, with hints of milk chocolate. This is not holding up very well. Did not get better with time. I don't think it is a bad bottle. Just wine that did not age well. I initially had a low score on this, but have removed it as it might be this was an off bottle. I have four more, so am looking forward to trying them to see if this is an anomaly or not!
my last note applies perfectly, unfortunately i only read it once i had decanted at 2pm, on the pnp this was nice with straight up syrah fruit and a touch of spice, put back in bottle two hours later and went to bridge match, by 6pm fruit had faded and it was mostly oak-water, heavy and not enjoyable… maybe leave for ten years but my bet is this is best served soon and without any decant
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