Just showing a little orange age on the rim. Smells like oak and cassis. Fruit is still there, but so is the wood and I'd bet on the wood long term. Not a bad wine, and it did mellow with time in the decanter, but a little harsh still for a wine with this much age on it.
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Again, pretty tannic and unyielding on the pop 'n pour. Softened and more expressive the next day. This was probably very overtly oaky in its younger days. The oak has integrated pretty well now, but it's still there with lots of oak tannin still present. Not a favorite style of mine, but this was more than just drinkable.
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Again this was pretty tough on the pop 'n pour with lots of oak and wood tannins. After leaving overnight, though, this evolves into a very enjoyable, albeit fairly modern-styled Bordeaux.
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70% Merlot, 15% Cab Franc, 15% Cab Sauv. Cork 1/4 soaked through but in very good shape. I was pretty worried on the pop 'n pour as this was showing tons of overt oak on the nose and palate. So, I let it slow ox for about 4 hours and then Vacuvin'd overnight. When I tried it the next evening, it was, thankfully, nicely integrated. First off, this is not my favorite style - it's really a "Parkerized" wine with big, ripe fruit and heavy oak. That said, this is in a good place right now, with apparently enough fruit to handle the oak, though it now manifests itself as kind of a caramel flavor.
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11/25/2020 - Rick & Ilsa wrote: 88 Points
Just showing a little orange age on the rim. Smells like oak and cassis. Fruit is still there, but so is the wood and I'd bet on the wood long term. Not a bad wine, and it did mellow with time in the decanter, but a little harsh still for a wine with this much age on it.
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7/17/2016 - PIntag wrote: 89 Points
Again, pretty tannic and unyielding on the pop 'n pour. Softened and more expressive the next day. This was probably very overtly oaky in its younger days. The oak has integrated pretty well now, but it's still there with lots of oak tannin still present. Not a favorite style of mine, but this was more than just drinkable.
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3/12/2016 - PIntag wrote: 90 Points
Again this was pretty tough on the pop 'n pour with lots of oak and wood tannins. After leaving overnight, though, this evolves into a very enjoyable, albeit fairly modern-styled Bordeaux.
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2/6/2016 - PIntag wrote: 89 Points
70% Merlot, 15% Cab Franc, 15% Cab Sauv. Cork 1/4 soaked through but in very good shape.
I was pretty worried on the pop 'n pour as this was showing tons of overt oak on the nose and palate. So, I let it slow ox for about 4 hours and then Vacuvin'd overnight. When I tried it the next evening, it was, thankfully, nicely integrated. First off, this is not my favorite style - it's really a "Parkerized" wine with big, ripe fruit and heavy oak. That said, this is in a good place right now, with apparently enough fruit to handle the oak, though it now manifests itself as kind of a caramel flavor.
Do you find this review helpful? Yes - No / Comment