Color still dark for a red almost a decade old. Cheese on the nose, and otherwise vegetables on the nose and palate. Medium finish. Not bad with NY strip steak. Not worth saving for all these years.
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From a 375ml bottle. Color (5/5) is a dark purple that's opaque in the glass and near opaque at the eye of a tasting pour. Soft vanilla woody vegetal plum on the nose (10/15) which is not all that powerful. The palate (12/20) is a plush, mouth-filling velvet plum on a stick with stewed berries and green stalk vegetables. Light tannins on the medium-short finish. Becomes more wooden with air. The fruit and structure are layered, not integrated: not surprising for such a recent vintage. Might integrate better in three years or so. (6/10) but I wouldn't wait that long.
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1/11/2014 - Seventy wrote: 86 Points
Color still dark for a red almost a decade old. Cheese on the nose, and otherwise vegetables on the nose and palate. Medium finish. Not bad with NY strip steak. Not worth saving for all these years.
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6/18/2012 - bin905 wrote: 86 Points
Somewhat medicinal, cherry cough syrup, tar, spice and band-aid flavors with fine tannins.
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6/2/2011 - jeffal66 wrote: 87 Points
Opens up after several hours. For the price, respectable Bordeaux. Good with pasta. I agree, a little thin but nothing to be disturbed by.
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3/29/2009 - Colia wrote: 88 Points
pencil lead, violets, blueberry. Kinda thin in terms of body.
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12/26/2008 - iByron wrote: 83 Points
From a 375ml bottle. Color (5/5) is a dark purple that's opaque in the glass and near opaque at the eye of a tasting pour. Soft vanilla woody vegetal plum on the nose (10/15) which is not all that powerful. The palate (12/20) is a plush, mouth-filling velvet plum on a stick with stewed berries and green stalk vegetables. Light tannins on the medium-short finish. Becomes more wooden with air. The fruit and structure are layered, not integrated: not surprising for such a recent vintage. Might integrate better in three years or so. (6/10) but I wouldn't wait that long.
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