Don’t be deceived by the Olympic medals; this is the lowest tier of Bordeaux, but such a deep region can still hold value in even a $15 (NYC) bottle like this. Freshly opened- nothing on the nose, and tannins a little stern. Three hours later, some fragrance but still seems not worth the price. But wait: paired with a lentil stew with Portuguese linguica. Suddenly the wine came to life and outshined it generic appellation. The smokiness of the sausage was especially enhanced by this wine. overall, not worth drinking if you’re not having it with something rich meaty and smoky. But then the tannins sparkle and the wine begins to shine.
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Super inky and lots of fruit. The smokey cab franc really stands out in this blend. Tannins are a little tight, there's blackberry fruit, bramble, charred toast and a super creamy mouthfeel (14.5% abv). I'm not a huge fan of cab franc, so I'm maybe biased, but if you love it, this really is fantastic. We had with charcuterie. I'd recommend brisket or steak.
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3/18/2023 - Pranillo Likes this wine: 84 Points
Don’t be deceived by the Olympic medals; this is the lowest tier of Bordeaux, but such a deep region can still hold value in even a $15 (NYC) bottle like this. Freshly opened- nothing on the nose, and tannins a little stern. Three hours later, some fragrance but still seems not worth the price. But wait: paired with a lentil stew with Portuguese linguica. Suddenly the wine came to life and outshined it generic appellation. The smokiness of the sausage was especially enhanced by this wine. overall, not worth drinking if you’re not having it with something rich meaty and smoky. But then the tannins sparkle and the wine begins to shine.
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9/8/2021 - Yellofeath wrote: 87 Points
Super inky and lots of fruit. The smokey cab franc really stands out in this blend. Tannins are a little tight, there's blackberry fruit, bramble, charred toast and a super creamy mouthfeel (14.5% abv). I'm not a huge fan of cab franc, so I'm maybe biased, but if you love it, this really is fantastic. We had with charcuterie. I'd recommend brisket or steak.
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