I removed the cork on this one with issue with an ah-so. Although there was what appeared to be dried wine on top of the cork, the cork itself was in outstanding condition and showed no signs of leakage or soaking. Dark ruby in appearance, the wine seemed a bit tight upon opening. I left the bottle open with a small glass poured out for a while before ultimately decanting. My notes were taken ninety minutes after the decant. The aromas were initially dominated by a funky earth and floral combination that gave way to reveal red fruits (notably cherry and cranberry) along with dry mushrooms, balsawood and maybe a hint of vanilla. When tasted, plenty of acid was immediately noticeable along with the same red fruits, ash, and a rusty iron-like element that lingered on the palate for some time. An excellent bottle of wine.
From 75cl, neck removed with port tongs; decanted leaving fine powdery sediment. Bright tawny-orange. Improved dramatically with air, this note after 1 hour: In much better shape than my previous bottle, this has an absolutely captivating vanilla-strawberry-cream scent. The palate is silky smooth, old wine (of course), lively acidity (it ROCKED with beef) and an expensively spicy-oak finish. The Angel of Bottle Variation smiled tonight. (89-)90P
From 75cl, spongey cork extracted in one piece using my ah-so; decanted leaving a lot of powder-fine sediment behind. Pale orange brick/red-cherry colour. Promising barnyard smell, reminiscent of a weak and over-mature vintage of Beaucastel. Sweetish smooth-textured entry rapidly gains acidity and a surprising residual tannic grip towards the mid-palate; the finish is furry and fungal. Not bad at all for a 30-year old Crianza from a dud vintage, but definitely past its prime. I imagine there is massive bottle variation with this wine, and look forward to trying my remaining bottles soon. 85-86P
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