Restaurant pop/pour. Still showing a nice medium ruby color. Very complex bouquet- blackcurrant draped in secondary & tertiary depth of olive, eucalyptus, dill, tobacco, dried violet and tar. Showing impressive juicy primary black fruit on the palate, with notes on minerality and layers of full depth similar to the bouquet. Juicy (medium+) acid complimented by round silky tannins. The complexity continues through a full finish. Quite striking. My WOTY so far.
Pop and pour at a restaurant (Villa Deveena) off a dirt road in Costa Rica. Starts of floral with a transition to tar, leather, plum and finishes with red fruit. With time in the bottle it faded a little so I would drink up.
The nose was striking at first with unfamiliar aromas. There was fig, tree bark, tea leaves, and dark cherries, and when you think you have them all, there are florals. On the palate, the tannins are soft, the dark fruit is fresh, it's earthy, tarry, more of those lovely florals. Blind, I would have said Barolo (I hate blind, it always makes me feel stupid), but it's a feminine and elegant California Cab, and an excellent dinner wine enjoyed with Flannery filets.
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