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Community Tasting Notes (18) Avg Score: 94.3 points

  • Very good, not as good a pairing with lamb ragu as a Casa Piena. Think it needed more decanting.

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  • $145/750 ml at Rare Wine Company, Sonoma, CA.

    Bottle Condition: cork finished; heavy but slight crusty precipitation.

    Appearance: Rich purple-red, with clear transparency. Meniscus water-white to withn 2 mm of edge.

    Nose: Full but delicate nose, with great depth and focus into several layer of flavor. Includes wet stone, finely lacy purple fruits, such as blackcurrant, red raspberry, blackberry, ripe damson plum juce. Vanilla and fine Scottish tea reveal the aging regimen this juice saw.

    Creamy texture. Fruit on entry is of ripe plums and blackcurrants, with perfectly balanced acidity.Beginning to reveal its leather underneath and a slight tarriness. A great length but a very delicate aftertaste.

    Drinkable now, will improve for another five years, and hold for perhaps 20 years. 99/100. Incredibly expressive with a Mozartian laciness; which the playful tannins add to..

    With Max and Muriel at their home, to which we were invited for a real Scottish lamb dinner. Also we tasted 12 year old Macallan; also with 2012 Merlot from Mondavi Central Coast; also Glenlivet Nadurra 16 year old 110 proof, and 1949 Banyuls Hors D'age Grand Cru Vin Doux Naturel from the cooperative.

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  • Decanted for about 30-45 minutes and followed over a couple of hours. Beautiful, velvety texture. In a really good place right now. Pencil, cedar shavings, black currant, smoke. Still some unresolved tannins, so if I had another, I would hold for another 3 years.

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  • GifT to j Trombley 4/13

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  • Still a little arly to drink. Friends thought t the best of 5 we drank for the night.

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