Dark tense aromas of black toast, new lather, and black cherries. Nice hit of dark sour candy cherries quickly subsides and likes good medium bodied textured flavors with good spices before fallong away. In nice place, but think its time to drink up.
Fantastic wine! If this was poured blind, I would have guessed it as a 2007 wine. Tons of power and finesse. Great nose of toasted wood, cherry and that lovely Red Mountain earthiness. On the palate it was lively, striking a good balance between the fruit, tannin and acidity. Cherry, blackberry and a touch of oak.
Agree with previous posters that a good decant is needed to blow off the initial sharpness of the nose and taste. Once decanted wine displays nice flavor profile and clean finish. Still has quite a bit of acifdity which may allow the wine to continue to age but may also lead to it becoming unbalanced. Don't think it will improve with more age
First off, you must decant this for three hours. Any less, and it will dominate with a funky, almost moldy forest floor, covering any fruit that's there. (we actually had to open another wine while this was waiting to have with dinner) After decanting, it becomes an even, velvety mouthfeel wine, with super dark fruit, gentle tannins and mild oak. You can really taste the Red Mountain cherry oil (Ceil du Cheval and Klipsun) and remarkably, you can even taste the Walla Walla (some Spring Valley in '00 and '99 reserves). This is a great wine for WA wine lovers, shows off every characteristic you'd want and hope for. You just have to be patient when you open this. I expect this will hold for another 5 years, but I would open and decant it now, otherwise you risk losing the fruit to not enough acid in this vintage. Stellar. There are better wines being made today, but at the time, this shows Ben was way ahead of the boutique wine industry.
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