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Community Tasting Notes (7) Avg Score: 92.8 points

  • The supper club eats and drinks well in Connecticut. (Bill's.): From magnum and mildly controversial. Most seemed to greatly enjoy it, but Sugarman and I weren't all that impressed with the wine. I found it much more enjoyable and generous on the nose than on the palate, where it exhibited complex aromas of cherry fruit, dried herbs a hint of mint and dusty earth. Rather lean, with high acidity and austere tannins. Earthy with dried herbs and the fruit more in the background. The steak helped the wine, but it's certainly on the back end of its life. B+/B.

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  • Aged meat and Aged Cabs (Mister Fister's, Chicago IL): Nose: Well balanced and aromatic nose with tones of dark red cherries, cedar, autumn leaves, and some currants. There is very good depth to this with a sense of refinement as well.

    Taste: Medium/full bodied with good medium acidity and nice supporting tannins. The feel is very polished with tones of dark red cherries, cedar, currants, and some soy tones.

    Overall: This was drinking well for a bit. We came back to it later on in the night and it had faded, but it still held up very well for several hours.

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  • Stunning complexity and life for a 1981 Cali Cab. 93 points is being conservative and I will most certainly be seeking more bottles of this fine Cabernet.

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  • Drank out of better stemware than last time, similar profile, but much better than the available stems from vacation a month ago. Beautiful color wiht only a hint of bricking around the edges, this still needed time for the fruit to take over.

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  • Upon removing foil, it was obvious that this had leaked--wine stained the top of cork. Upon removal, cork appeared to be flawed, with three areas of seepage evident well past the 1/4" of circumference color around the cork.

    Fruit was still evident, but became less pleasant afre 45 minutes of air--seemed to be overly acidic/astringent. It blew off over the next 2 hours and drank remarkably well--reminded me of an aged bordeaux.

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