Hanzell Vertical (Union Restaurant, Seattle.): Slight furnace nose. Vegetal nose with herb bed mulch. Bleeds down to olive oil and raw green pepper. Not quality material which was just old.
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Hanzell Vertical (Seattle, WA): Very vegetal and chalky. As a Cabernet lover I can appreciate this to some extent, but no one around me enjoyed this AT ALL. Ash, olive, definite Green Machine. Interesting but I understand why they stopped making Cabernet.
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8/23/2017 - DRK III Likes this wine:
Good amount of fruit left. Not overly complex, but very nice. A little short on the finish. Still well structured, but starting to fade.
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2/24/2012 - Margauxguy wrote: 90 Points
Surprisingly good. A touch ripe and raiseny, ( just a touch). Open over time, sweet cheery, some tanin, but a touch short
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8/7/2010 - BarbaraW wrote:
Lovely, very much like a Bordeaux. Needed a few hours after opening to fully develop.
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4/15/2007 - AndrewSGHall wrote:
Hanzell Vertical (Union Restaurant, Seattle.): Slight furnace nose. Vegetal nose with herb bed mulch. Bleeds down to olive oil and raw green pepper. Not quality material which was just old.
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4/15/2007 - Eric wrote:
Hanzell Vertical (Seattle, WA): Very vegetal and chalky. As a Cabernet lover I can appreciate this to some extent, but no one around me enjoyed this AT ALL. Ash, olive, definite Green Machine. Interesting but I understand why they stopped making Cabernet.
Do you find this review helpful? Yes - No / Comment