Animalic, slightly volatile nose. Barnyard, old leather, burnt rubber and quite dirty. Behind those forceful aromas lingers some scared violets. Typical, but not very attractive. Fullish, robust, tannic palate. Dark fruit, meat stock, liquorice, and animal manure. Rough and dirty and volatile acids. Not my bag. Genuine, traditional, but not very attractive nonetheless.
18c; no decant; clear, clean coppered red; gorgeous nose of smoke, pine, stilton, porcini mushrooms and provencal herbs; bright structure, with huge grip and very long finish; blue cheese, schist, raspberries, cherries, caramel, herbs (juniper, black pepper); complex and lovely evolution since my last tasting; (tasted next to a 2000 Carema, and I would have thought this was an aged nebbiolo in a blind tasting); 18.5
Hmm. Lots of plum, dark plum, licorice, tobacco leaf and that flavor of salt from the ocean I often find in the reds from Pradeaux. But oh so young. Needs time, considerable time to soften up. Seem to have closed up since last bottle.
Nottingham Offline (Harts Restaurant, Nottingham): Honeycomb on the nose, then caramel. Actually, it smells a bit like I remember a Curly Wurly smelling in about 1974. On the palate, there's sweet fruit initially, then it becomes really rather savoury. Lovely soft texture. Something a bit odd about it, maybe even wrong, but I quite like it.
20c: 1 1/2 hour decant in crystal: clear, coppered red: nose of leather, herbs, wet rocks: angular, astringent tannins and high acidity: prominent metal (iron), cherries, plums (overwhelmed by tannins and minerals), herbs: a very tense wine (needs another ten years to soften?), but distinctive: 17.5
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