I am amazed at how well this has aged. Much of the fruit has died down, and you are left with a compelling blend of spices with a little red fruit. I had this at dinner with some friends and a white sauce chicken stew.
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My 4th bottle, since I "discovered" a six pack lurking in the back of my cellar. I'm noticing some bottle variation at this point. The cork came out so easy and clean, that I was worried the wine might be oxidized. Which it wasn't. We didn't decant it, and the opening notes were searingly sour cherry-ish. Eventually (30 minutes?) it settled down into a very Burgundian Pinot Noir. It went very well with a mushroom and butternut squash lasagna.
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Definitely some funk on the first couple of tastes and nosings. The cork broke, even with my using a Durand. But after about 45 minutes, it developed into a nice delicate Pinot Noir. Very much past its prime and no longer a Pop 'n Pour restaurant wine, but given enough time to breathe, it still is a nice wine.
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Either I opened a bad bottle, or this is starting its downhill slide. It tasted a little funky and oxidized. The funk and the oxidized taste blew off after 45 minutes, but I don't think it ever showed as well as my previous bottle. I had forgotten that I had this in my cellar. I sure it was much better during its first 10 years. I still have a few more, so I'll see how they are, as I plan to open them up soon.
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10/30/2022 - SMHalps Likes this wine: 92 Points
I am amazed at how well this has aged. Much of the fruit has died down, and you are left with a compelling blend of spices with a little red fruit. I had this at dinner with some friends and a white sauce chicken stew.
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6/23/2019 - SMHalps Likes this wine: 91 Points
My 4th bottle, since I "discovered" a six pack lurking in the back of my cellar. I'm noticing some bottle variation at this point. The cork came out so easy and clean, that I was worried the wine might be oxidized. Which it wasn't. We didn't decant it, and the opening notes were searingly sour cherry-ish. Eventually (30 minutes?) it settled down into a very Burgundian Pinot Noir. It went very well with a mushroom and butternut squash lasagna.
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9/23/2018 - SMHalps Likes this wine: 90 Points
Definitely some funk on the first couple of tastes and nosings. The cork broke, even with my using a Durand. But after about 45 minutes, it developed into a nice delicate Pinot Noir. Very much past its prime and no longer a Pop 'n Pour restaurant wine, but given enough time to breathe, it still is a nice wine.
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9/26/2017 - SMHalps Likes this wine: 88 Points
Either I opened a bad bottle, or this is starting its downhill slide. It tasted a little funky and oxidized. The funk and the oxidized taste blew off after 45 minutes, but I don't think it ever showed as well as my previous bottle. I had forgotten that I had this in my cellar. I sure it was much better during its first 10 years. I still have a few more, so I'll see how they are, as I plan to open them up soon.
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6/8/2017 - wynlvr Likes this wine: 92 Points
Definitely not over the hill, in fact still going strong.
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