2010 Abreu Thorevilos

Community Tasting Notes (21) Avg Score: 96.6 points

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  4/7/2024 - Mortgage92 Likes this wine: 93 Points

  Good, but not great? The scores here appear high for me (and my palette). Although the fruit flavors (blackberry and some cassis come through, they were lighter than I expected. The tannins and acidity are balanced to provide a smooth full (not bold) body, but the finish came up short for a high score. Would I buy another bottle, probably not at David's (Abreu) prices, but place this wine in a generally drinkable category which for me is a price point of $100 - $200 (think Harlan - is worth the money).

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  11/3/2023 - MJP Hou TX Likes this wine: 98 Points

  Careful planning and consideration went into which bottles to pull for our first trip to the “farm”.
  
  I landed in Thorevilos with consideration to all the recent changes to what is now called Ecotone Vineyard. Brilliance in the bottle under the guidance of David Abreu and winemaker Brad Grimes. Thorevilos is a unmistakable name and so is the wine.
  
  2010 Thorevilos is true to vintage and terroir. The structure of the cooler vintage with the energy and ripeness of a warm vintage. Decanted one hour in advance of our main course at the Dogwood, this wine continued to develop in the glass down to the last drop. This complex wine has a lot going on in all the right ways. Dark fruits on the savory side of spectrum, Thor is the Yin to Madrona’s Yang.
  
  On the early side of this wines drinking window.
  
  98+. Approach with a proper decant. Drink over a long siting with the best of friends.
  
  Closerie Les Beguines
  Chateau Simon Blanc 2012
  Abreu Thorevilos 2010
  JL Chave Hermitage 2019

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  10/26/2023 - DarinC Likes this wine: 97 Points

  PnP and consumed over ~10hrs. Very showy right out of the gate! Absolutely massive with complex aromas of black plums, berries, chocolate and spices. Lush and full on the palate with fine, mouth coating tannins on the long finish. Some earth and graphite as well. Drank beautifully the first three hours then started to close in showing more tannins and structure at the end of the bottle. This could continue to pleasantly evolve but is in a great place now. Don't hesitate to open one.

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  12/19/2020 - suilesor25 Likes this wine: 96 Points

  My 1/4, the group was more varied. Nose of red currant, red and black fruit, graphite and chalk. Palate is even more complex (by far most complex of the night). As my MIL put it, it tastes “expensive.” Very long finish and should continue to improve with time.

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  12/12/2020 - sfwinelover1 Likes this wine: 98 Points

  My first Abreu, and it was fascinating, unique and exquisite, served by the ever gracious A_M and T_K. I understand it was opened about 4 hours before we began drinking (3 planned + 45 minutes we spend downing the open Aubert). Huge nose of powerful black and other dark berries, earth, graphite and spice, with similar notes on the palate with some subtle dark chocolate and tobacco. Midnight blackish purple, medium to full bodied, thick legs. Massive but smooth tannins, moderate acidity, no heat. Moderately complex, intense, and as persistent as I've ever experienced in any wine. Super concentrated, dense beyond compare yet with surprisingly delicacy, a slight bit of savoriness but not a dab of heat or sweetness, this wine is, in my wine tasting experience (which I hasten to add, does not include Colgin, Screagles, Promonotory, Tusk, etc.) a thing unto itself: something I couldn't have placed between Napa, Bordeaux, Tuscany, Chile or anywhere else where fine Bordeaux varietals are made. This wine has none of the extraction nor sweetness of the "cult" cabs and a sheerer texture, yet its power separates it from the more classic Napa cabs and Bordeaux I've had (I hasten to add that my Bordeaux education is woefully incomplete). The "iron fist in the velvet glove" is overused, but seems dead on here. We had with snacks, with which it was tremendous, but no doubt this would honor the best lamb or beef. This deepened over the 90 minutes or so during which we drained it, and I'm reluctant to rate it higher primarily because I think it will be an even better wine in 5 years; it seems unlikely, in any case, if it's stored decently, that it will be worse in less than 20, and maybe 40 will be more accurate. I don't know how David Abreu did it, but it almost seems like twice as many grapes were used to make this bottle of wine as any other I've tasted. 98++, with upside.
  
  This was an extraordinary treat, and also a slightly bittersweet one. For reasons I'm not going to go into here (but which have nothing to do with wine overconsumption!), I'm going to be off of the grape for a while, although, as always, I reserve the right to kibbitz on others' notes. How fitting that my last bottle before this break was likely my most persistent, and will continue to resonate during my downtime. I hope that when I return, I can find some worthy competitors, hopefully shared with A_M, T_K and other CT friends. Until then . . .

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