Dark fruited nose, animal farm. Good lift on the palate, dark fruited - perhaps some strawberry notes, spices, soft and subtle tannins. Good depth/length, persistent. This is wonderful, and much better on day 2. Further cellaring will bring incremental joy I believe.
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Japanese Omakase lunch, breathed in bottle for 30min, fruit day, perfumed fragrant nose of cherries, strawberries & stems, after time smoky, savoury aromas emerge, refined mouth feel, just a wee short on the finish but a lovely juice that’s open for business now 93+
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On PNP: Plum, plum skin and streaky 2013 acidity. The Arlaud style brings a creaminess to the fruit, but the shrill acidity is this wine's prominent feature, and too much for me. After 5 days stored in boston rounds, the acidity has softened greatly, but is still a high acid burg. Tart raspberry, currants and plum skin. With more air the wine becomes darker red, but with an undercurrant of high toned fruit (see what I did?).
This strikes me as a wine that needs some food (and a lot of time!). Grilled pork chops, comte or soemthing where the wine brings the acid punch to an otherwise savory fatty dish.
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8/12/2023 - pbaek wrote:
Dark fruited nose, animal farm. Good lift on the palate, dark fruited - perhaps some strawberry notes, spices, soft and subtle tannins. Good depth/length, persistent. This is wonderful, and much better on day 2. Further cellaring will bring incremental joy I believe.
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9/23/2021 - Claret & CdP Gang Likes this wine: 93 Points
Japanese Omakase lunch, breathed in bottle for 30min, fruit day, perfumed fragrant nose of cherries, strawberries & stems, after time smoky, savoury aromas emerge, refined mouth feel, just a wee short on the finish but a lovely juice that’s open for business now
93+
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5/2/2021 - Redbordo Likes this wine: 95 Points
Opened up with time in the decanter. Cherry, raspberry and mushroom. Good acidity and well balanced. will improve with time in the cellar.
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10/21/2020 - SARED Does not like this wine: 93 Points
On PNP: Plum, plum skin and streaky 2013 acidity. The Arlaud style brings a creaminess to the fruit, but the shrill acidity is this wine's prominent feature, and too much for me. After 5 days stored in boston rounds, the acidity has softened greatly, but is still a high acid burg. Tart raspberry, currants and plum skin. With more air the wine becomes darker red, but with an undercurrant of high toned fruit (see what I did?).
This strikes me as a wine that needs some food (and a lot of time!). Grilled pork chops, comte or soemthing where the wine brings the acid punch to an otherwise savory fatty dish.
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10/21/2020 - Burgnick Likes this wine: 93 Points
Blueberries, dark fruit, smoke, minerals and coffee beans. Deep and layered palate with good verve. A very serious wine that will age beautifully. 93+
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