surprised with how much sentiment was in the bottle. Spices, smoky, fruits. What a complex and beautiful nose this is my god, I could just smell it without drinking. It was tannic at first but then became silky in texture. Worked perfectly for holzhofer cheese and then with the flap steak.
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Smoke, bay leaf, chili powder, tobacco, cardamom, graphite, ripe dark plums, ripe blackberries, ripe blackcurrants and cured salted meat on the nose. Smells VERY oak driven, at least after a pop and pour. The palate is a bit fruitier, but overall pretty consistent with the aromas. After an hour in the glass the spice notes get more muted, though they never fully go away. Secondary flavors and aromas drive this wine. Medium + intensity of flavors and aromas.
Full bodied with medium acid and medium + tannins that build. Generous and giving. Oakier and higher tannins than I expect for Merlot/Pomerol, and it feels a bit like a hot weather wine as well. With an hour decant, though, this is drinking very well right now. It can obviously go for 5-10 more years too.
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Similar thoughts to the other TNs. This is a beast. Super tannic at the beginning. Teeth staining extraction. It grows on you and really needs to be drank with food.
It’s a 90 point wine today, which may improve with cellaring - but cellaring isn’t going to change the style of this wine, which can best be summed as being “big”.
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4/26/2024 - Abner Likes this wine: 93 Points
Fruit bomb. Well balanced and structured. Drinking well now.
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4/14/2024 - Dexter Ward Likes this wine: 94 Points
surprised with how much sentiment was in the bottle. Spices, smoky, fruits. What a complex and beautiful nose this is my god, I could just smell it without drinking. It was tannic at first but then became silky in texture. Worked perfectly for holzhofer cheese and then with the flap steak.
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1/13/2024 - Vino5 Likes this wine: 91 Points
Nice out of the bottle, even better with a decant of at least an hour
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9/26/2023 - AlphaMikeFoxtrot Likes this wine: 91 Points
Smoke, bay leaf, chili powder, tobacco, cardamom, graphite, ripe dark plums, ripe blackberries, ripe blackcurrants and cured salted meat on the nose. Smells VERY oak driven, at least after a pop and pour. The palate is a bit fruitier, but overall pretty consistent with the aromas. After an hour in the glass the spice notes get more muted, though they never fully go away. Secondary flavors and aromas drive this wine. Medium + intensity of flavors and aromas.
Full bodied with medium acid and medium + tannins that build. Generous and giving. Oakier and higher tannins than I expect for Merlot/Pomerol, and it feels a bit like a hot weather wine as well. With an hour decant, though, this is drinking very well right now. It can obviously go for 5-10 more years too.
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7/13/2023 - Vino Loco wrote: 90 Points
Similar thoughts to the other TNs. This is a beast. Super tannic at the beginning. Teeth staining extraction. It grows on you and really needs to be drank with food.
It’s a 90 point wine today, which may improve with cellaring - but cellaring isn’t going to change the style of this wine, which can best be summed as being “big”.
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