Decanted 2 hours. Still young but already very good. Make sure to give it enough air (2 hours in the decanter were ok) if you open a bottle now. I'm pretty sure this will be even better with 5 more years in the cellar. 93 pts. at the moment.
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WSET reunion tasting group+ (Home, Utrecht): Deep purple. Black cherries, tea, ceder, smoke, a lot of fruit. Long finish. Especially the nose is deep and broody, the palate does not completely live up the expectations set by the nose
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Deep ruby in the glass. Fairly young wine, but still approachable at this stage I’d say. Has great structure holding it together - high acid, high tannins - but the primary fruit is already turning into that dried plum, cherry, cooked strawberry. You can put a 10-year potential on this easily when the acidity will soften up a bit, but after that it will slowly start declining.
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10/17/2023 - peter.mancell@mfg.com.au Likes this wine: 94 Points
Pretty damn good Shiraz.
Dark fruit in abundance, lovely mid to full texture on the palette, spice and herbs with a long finish.
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11/3/2022 - Romol Likes this wine: 93 Points
Decanted 2 hours. Still young but already very good. Make sure to give it enough air (2 hours in the decanter were ok) if you open a bottle now. I'm pretty sure this will be even better with 5 more years in the cellar. 93 pts. at the moment.
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10/8/2022 - bjbu Likes this wine: 92 Points
Intensity medium. Black currant, blackberry, dark cherry, clove, ceder, cassis, coffee. Acidity medium (+). Tannins medium (+). Long finish.
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10/8/2022 - ThijsV Likes this wine: 92 Points
WSET reunion tasting group+ (Home, Utrecht): Deep purple. Black cherries, tea, ceder, smoke, a lot of fruit. Long finish. Especially the nose is deep and broody, the palate does not completely live up the expectations set by the nose
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11/11/2021 - grapenomad wrote: 92 Points
Deep ruby in the glass. Fairly young wine, but still approachable at this stage I’d say. Has great structure holding it together - high acid, high tannins - but the primary fruit is already turning into that dried plum, cherry, cooked strawberry. You can put a 10-year potential on this easily when the acidity will soften up a bit, but after that it will slowly start declining.
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