Popped and poured. 60/40 Merlot/Cab Franc This had a burnt rubber/skunky streak that I quite enjoyed. A lot going on here. Seemed very developed and firing on all cylinders. Fascinating.
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Clos Rougeard Dinner; 6/16/2014-6/17/2014 (Absinthe, San Francisco): Wonderful weedy green nose; rich full bodied palate, moderated fruit, nice structure throughout, fades a bit toward the finish; medium finish. Great example of traditional styled cab franc wine that has a bigger and smoother palate than the Peter Michael. 92-93
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Cabernet Franc Dinner (featuring Clos Rougeard) (Absinthe - San Francisco, CA): A really beautiful wine that was potentially the closest example to traditional Loire cabernet franc from the US that I've had lately. Wherever you looked there was funky red fruit, roses, and earth. Tannins were perfectly resolved, and the structure was in a great place.
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Cab Franc, Especially Rougeard (Absinthe Brasserie, SF): Brett on the nose, then red cherries. noticeable alcohol. tasted from bordeaux glasses not my usual pinot glasses which would have made the alcohol even more intense on the nose. With air opening up to wet dirty socks and olives. lingering dried herbs on the finish.
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9/20/2016 - wDave Likes this wine: 89 Points
20 years on. Still serves well. All there, muted but fine and balanced.
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6/17/2014 - rsbeck wrote: 93 Points
Popped and poured. 60/40 Merlot/Cab Franc This had a burnt rubber/skunky streak that I quite enjoyed. A lot going on here. Seemed very developed and firing on all cylinders. Fascinating.
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6/17/2014 - aagrawal wrote: 93 Points
Clos Rougeard Dinner; 6/16/2014-6/17/2014 (Absinthe, San Francisco): Wonderful weedy green nose; rich full bodied palate, moderated fruit, nice structure throughout, fades a bit toward the finish; medium finish. Great example of traditional styled cab franc wine that has a bigger and smoother palate than the Peter Michael. 92-93
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6/16/2014 - tooch wrote: 92 Points
Cabernet Franc Dinner (featuring Clos Rougeard) (Absinthe - San Francisco, CA): A really beautiful wine that was potentially the closest example to traditional Loire cabernet franc from the US that I've had lately. Wherever you looked there was funky red fruit, roses, and earth. Tannins were perfectly resolved, and the structure was in a great place.
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6/16/2014 - pwillen1 wrote:
Cab Franc, Especially Rougeard (Absinthe Brasserie, SF): Brett on the nose, then red cherries. noticeable alcohol. tasted from bordeaux glasses not my usual pinot glasses which would have made the alcohol even more intense on the nose. With air opening up to wet dirty socks and olives. lingering dried herbs on the finish.
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