Begynnande mognad, fylligt, varmt och välkomnande. Flaskan försvann i ett nafs, vilket i sig är ett betyg gott som något. Dessutom en rolig överraskning då jag köpte en flaska för fem år sedan och aldrig smakat innan.
This has evolved big-time! Nose is strong after pouring, but fades quickly. Palate remains flavorful. Smoked meat, a little leather, blueberry, blackberry, a little smoky acidity. Impressive. Gave this an 86 two years ago. 90-91 pts.
Last bottle and consistent with previous showings. This wine, to my taste, is very indacative of heavy handed wine making which has only become more pronounced with age. The fruit taste is a bit stewed with a heavy handed oak influence. There is some decent red fruit that tries to stick it's head out on the mid palate, but in the end the wine just comes off as thick with notes of charred berries and coffee syrup. I have had this wine a number of times and get none of the notes that other tasters have had - such as bright fruit, bacon fat and herbs, which are typrically notes I love. Perhaps a shipment or two got cooked coming across the pond? With my experience with these - if you like your wine dark and pruney with a solid dose of oak, you will love this. Not bad by any stretch, but not something I would seek out again.
Last tasted 2.5 years ago; time for a reevaluation.
Color: still very dark ruby -> moderately deep ruby rim. Perfumed bouquet of iodine, cedar, a little vanilla, minerals and leather. Medium bodied wine with excellent acidity. Well integrated wood, earth, dark fruits and a little floral spritz. Moderate tannins are still present with good built-in fruit. This took about 3 hours to open up and was delicious. I think the tannin level is appropriate and will continue to ease gracefully so no worries about the next few years of development. A very good buy.
PnVnD. Super dark and violet tinged. Great nose with camphor, blueberry, leather. Big and extracted with a plush mouthfeel and super soft tannins. Finishes with just enough acidity. So wanting some grilled lamb chops with this.
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