Friday Group Brown Bag Tasting (EBCC): Blind, though easy to pick out as our bottle in this flight, which had been double decanted off its sediment about 2.5 hours earlier, cork taken back out just before service. Light color showing its age and variety. Black cherry, cinnamon, Asian spice and rose petal notes. The palate does not hold up to the bouquet, showing a little bit thin, simple and even somewhat sweet.
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Second Sunday Group: 2013 Barolo (Neil's): Double decanted off its sediment about three hours before dinner, pulling the cork again just before service. Cherry and currant with a good dose of earthy sous bois character. If this was during the "200% new oak" era, it's not noticeable at this grand old age. Nicely balanced, with red fruit and mineral. Would have liked a little more on the midpalate I think, but overall I enjoyed this quite a bit. Holding steady, and I have no reason to think this won't hold at this level for a few years yet.
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Gourmet dinner #2 (Allred's home): This was the better of the 2 burgs at the dinner. Another Allred bottle. Despite being the older of the 2 bottles, it was fresher and more vibrant. Solid brick red color. Notes of bing cherry and ripe berry. Medium bodied. Bright fruit on the finish. Excellent match with the duck breast. 93 points.
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Deeper in color than the '97 Trapet Latricieres also served with the duck breast. Aromas of red fruits, leather, dried fruit, violets and rose petals. Lots of red fruit on the palate, wih good acidity. Though this was a nice match with the meal, this was a bit more enjoyable on its own. Plenty of time to go, too.
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7/21/2023 - AllRed wrote: 87 Points
Friday Group Brown Bag Tasting (EBCC): Blind, though easy to pick out as our bottle in this flight, which had been double decanted off its sediment about 2.5 hours earlier, cork taken back out just before service. Light color showing its age and variety. Black cherry, cinnamon, Asian spice and rose petal notes. The palate does not hold up to the bouquet, showing a little bit thin, simple and even somewhat sweet.
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2/9/2020 - AllRed wrote:
Second Sunday Group: 2013 Barolo (Neil's): Double decanted off its sediment about three hours before dinner, pulling the cork again just before service. Cherry and currant with a good dose of earthy sous bois character. If this was during the "200% new oak" era, it's not noticeable at this grand old age. Nicely balanced, with red fruit and mineral. Would have liked a little more on the midpalate I think, but overall I enjoyed this quite a bit. Holding steady, and I have no reason to think this won't hold at this level for a few years yet.
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10/14/2012 - AllRed wrote: 90 Points
Second Sunday Group: 2004 California Cabs (Rich & Dana's): Faded rusty ruby color. Notes of cherry, tea leaf and spice. Flavors of red fruit and cherry with fairly high acid.
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12/21/2008 - Vino Me wrote: 93 Points
Gourmet dinner #2 (Allred's home): This was the better of the 2 burgs at the dinner. Another Allred bottle. Despite being the older of the 2 bottles, it was fresher and more vibrant. Solid brick red color. Notes of bing cherry and ripe berry. Medium bodied. Bright fruit on the finish. Excellent match with the duck breast. 93 points.
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11/29/2008 - AllRed wrote: 94 Points
Deeper in color than the '97 Trapet Latricieres also served with the duck breast. Aromas of red fruits, leather, dried fruit, violets and rose petals. Lots of red fruit on the palate, wih good acidity. Though this was a nice match with the meal, this was a bit more enjoyable on its own. Plenty of time to go, too.
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