Opened up to a waft of menthol, and lavender. At first sip it was a slightly jammy black/red raspberry with some tannins coming in on the back end of the finish. Thinking it will soften and transform to a velvet rich dark berry/fruit chocolate extravaganza that will pair nicely with the Valentines Day Dinner menu inclusive of Braised Pork Shank with Mushroom Dashi, Porcini Pasta and Venison Osso Bucco, Seared Filet and Braised Short ribs. Opened up wine 2 hours before dinner.
Opened up nicely for dinner. Very subtle dark chocolate came out, the fruit lowered in intensity in a harmonious smooth freshness that finished in a focused cassis with and a slight tartness as if chewing on some fruit and grape skins in a most positive way. Almost as if the palate was trying to enjoy as much s possible before the fade away.
The wine paired better with the Seared Filet and Venison. The Sauces were savory more than sweet. The Fort Ross 2005 Pinot Noir Reserve matched nicely with the Pork Shank, and Braised short ribs.
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Dark, deep & youthful. This is one 2001 Cabernet that is surely stilll alive and kicking. Nose of creme de cassis, cola and sweet ripe & fragrant boysenberries. Palate reveals very pure and seductive black fruits. Theres some exotic tea leaf, cedar and rubbed saddle leather; this has a deft balance with an awesome delineation of all things good, all very symbiotically in-tuned. Hints of violets and cardamom and plum pumice. One of the most fragrantly pleasing wines I have encountered in a long while, it reminds me of well stored Jones Family Estate. Elegant and quietly showy, this belies its age and drinks like an '06. I will be vigilantly on the watch for more.
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12/15/2023 - Gopappa Does not like this wine: 88 Points
Drinkable, but definitely past its prime.
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2/14/2016 - Viking 61 Likes this wine: 93 Points
Opened up to a waft of menthol, and lavender. At first sip it was a slightly jammy black/red raspberry with some tannins coming in on the back end of the finish. Thinking it will soften and transform to a velvet rich dark berry/fruit chocolate extravaganza that will pair nicely with the Valentines Day Dinner menu inclusive of Braised Pork Shank with Mushroom Dashi, Porcini Pasta and Venison Osso Bucco, Seared Filet and Braised Short ribs. Opened up wine 2 hours before dinner.
Opened up nicely for dinner. Very subtle dark chocolate came out, the fruit lowered in intensity in a harmonious smooth freshness that finished in a focused cassis with and a slight tartness as if chewing on some fruit and grape skins in a most positive way. Almost as if the palate was trying to enjoy as much s possible before the fade away.
The wine paired better with the Seared Filet and Venison. The Sauces were savory more than sweet. The Fort Ross 2005 Pinot Noir Reserve matched nicely with the Pork Shank, and Braised short ribs.
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4/16/2015 - lamitchw wrote: flawed
Cooked.
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11/4/2012 - the_art_of_drink_ing wrote:
Dark purple color. Explosive nose of fruit, chocolate, with a touch of oak. Well balanced. Could still go a few more years.
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12/10/2011 - King Cab wrote: 94 Points
Dark, deep & youthful. This is one 2001 Cabernet that is surely stilll alive and kicking. Nose of creme de cassis, cola and sweet ripe & fragrant boysenberries. Palate reveals very pure and seductive black fruits. Theres some exotic tea leaf, cedar and rubbed saddle leather; this has a deft balance with an awesome delineation of all things good, all very symbiotically in-tuned. Hints of violets and cardamom and plum pumice. One of the most fragrantly pleasing wines I have encountered in a long while, it reminds me of well stored Jones Family Estate. Elegant and quietly showy, this belies its age and drinks like an '06. I will be vigilantly on the watch for more.
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