Loads of oak and vanilla on the nose, even after two hours of decanting. Blackberry/cassis on the palate, alcohol spikes on the finish a bit. Pairs well with a seasoned steak. The oakiness brings down the score for me.
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Blackberries, cherries, a little floral, and of course blackcurrant. On the backside, there's Diamond Mountain cocoa. This is nicely balanced, full-bodied with good acidity and tannic structure. Given that this bottle was Vinturi'd and decanted for 2 hours, I'd expect that the tannins would be pretty firm right out of the bottle.
Drink between 2012 and 2020.
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Dark, an inky red. Nose of earth, dark red, maybe some Brett. A mild soggy-paper mid-palate, seems either very very Napa-ripe and "stemmy" or the potential Brett.
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4/3/2014 - pickhardt wrote: 88 Points
Nothing particularly special - not much terroir - but a nice enough cabernet.
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2/10/2012 - pickhardt wrote: 88 Points
Good, but nowhere near so of the other Diamond Mountain cabs that I have had. Kind of light.
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2/10/2011 - noshooz wrote: 86 Points
Loads of oak and vanilla on the nose, even after two hours of decanting. Blackberry/cassis on the palate, alcohol spikes on the finish a bit. Pairs well with a seasoned steak. The oakiness brings down the score for me.
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9/5/2010 - THaas wrote: 92 Points
Blackberries, cherries, a little floral, and of course blackcurrant. On the backside, there's Diamond Mountain cocoa. This is nicely balanced, full-bodied with good acidity and tannic structure. Given that this bottle was Vinturi'd and decanted for 2 hours, I'd expect that the tannins would be pretty firm right out of the bottle.
Drink between 2012 and 2020.
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8/22/2010 - winetennis wrote:
Dark, an inky red. Nose of earth, dark red, maybe some Brett. A mild soggy-paper mid-palate, seems either very very Napa-ripe and "stemmy" or the potential Brett.
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