Decanted for three hours. Red fruit and anise nose. Silky palate with a good weight of red fruit and a candied cherry with a hint of pepper. Finish hits a bit hot with raisins and cherry lingering. Drinking well now, maybe a couple years more.
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Friends brought this to our 7/12/14 brisket dinner / Mourvedre tasting. It had a rich, powerful and earthy bouquet of plum, blueberry, loam, spice and smoke aromas. The palate was rich, dense and dry with flavors of plum, blackberry, blueberry, dirt, pepper and spice.
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This is a very dark Washington state wine, deep ruby and opaque. The nose shows dark fruit, loam, chocolate, leather and spices. The mouth feel is full bodied with a velvety sweet fruit and vanilla, nice layers of acid, fruit and tannin leading into very extended finish. The Mourvedre is a really nice accompaniment to red meats and heavier fair but very drinkable on its own. A more extended aeration will produce more smoked meat and deeper loam fragrances.
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11/21/2017 - JMFWC Likes this wine: 91 Points
Decanted for three hours. Red fruit and anise nose. Silky palate with a good weight of red fruit and a candied cherry with a hint of pepper. Finish hits a bit hot with raisins and cherry lingering. Drinking well now, maybe a couple years more.
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7/12/2014 - garambler Likes this wine: 92 Points
Friends brought this to our 7/12/14 brisket dinner / Mourvedre tasting. It had a rich, powerful and earthy bouquet of plum, blueberry, loam, spice and smoke aromas. The palate was rich, dense and dry with flavors of plum, blackberry, blueberry, dirt, pepper and spice.
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11/3/2012 - emdub wrote: 91 Points
No formal notes
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2/3/2012 - OregonWineGeeks Likes this wine: 91 Points
This is a very dark Washington state wine, deep ruby and opaque. The nose shows dark fruit, loam, chocolate, leather and spices. The mouth feel is full bodied with a velvety sweet fruit and vanilla, nice layers of acid, fruit and tannin leading into very extended finish. The Mourvedre is a really nice accompaniment to red meats and heavier fair but very drinkable on its own. A more extended aeration will produce more smoked meat and deeper loam fragrances.
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2/26/2011 - Matlatzinca wrote: 90 Points
Tart raspberry and high acidity on initial taste, earthy finish. Some described as smoky. Yum.
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