Wow. Pours a dark Auburn, almost brown. Charged with acidity, aromas of wet Stone, tart red fruits, citrus, and nuts. Juicy and thick in the mouth, flavors of candies citrus, apricots (lots of apricot) red berries, and mineral. Still very fresh, I don't see this turning down the hill for the next 5-10 years. Delicious.
375ml bottle
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Golden-copper color. Intense aroma of apricot, golden raisins, honey. Some oxidation bite in the back-palate. Good acidity. Sweet, but not cloying (on the low end for a dessert wine). Alcohol in balance with sweetness and acidity. Delicious.
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Slightly sweet, port like nose. Very viscous, salty at first and then caramel then butter flavors. The flavors really wouldn't stop evolving! Acted like it had decades of age. By far the most interesting wine I've had in a while. It really was "liquid crack," as the folks at the Wine Hotel called it!
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2/25/2019 - HandmadeHomemade Likes this wine: 95 Points
Wow. Pours a dark Auburn, almost brown. Charged with acidity, aromas of wet Stone, tart red fruits, citrus, and nuts. Juicy and thick in the mouth, flavors of candies citrus, apricots (lots of apricot) red berries, and mineral. Still very fresh, I don't see this turning down the hill for the next 5-10 years. Delicious.
375ml bottle
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11/18/2012 - jibby wrote: 95 Points
Golden-copper color. Intense aroma of apricot, golden raisins, honey. Some oxidation bite in the back-palate. Good acidity. Sweet, but not cloying (on the low end for a dessert wine). Alcohol in balance with sweetness and acidity. Delicious.
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6/15/2012 - FrankA wrote: 92 Points
Love this very balanced and unique dessert wine.
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5/5/2011 - cns wrote: 94 Points
Killer wine ... getting better and better ... great structure and acidity, which makes this a dessert in itself.
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10/6/2009 - christyler wrote: 92 Points
Slightly sweet, port like nose. Very viscous, salty at first and then caramel then butter flavors. The flavors really wouldn't stop evolving! Acted like it had decades of age. By far the most interesting wine I've had in a while. It really was "liquid crack," as the folks at the Wine Hotel called it!
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