Alban Reva with Mark Abrams - Smelled like water was in my glass? ?

I traveled down to LA with work for 2 nights and had a chance to meet a friend Mark Abrams who invited me over for some dinner and of course some wine. He is a passionate guy who occasionally reads Ebob but hasn't posted yet - Hopefully this warm welcome will bring him out.

We enjoyed two bottles with some light Italian fare.

The Kosta Browne is just fantastic and so easy to drink. When you find a bottle that’s so young but goes back so good I just don't believe in saving any - this was my last bottle and I was happy to drink it with Mark.

As for the Reva - Wow was it weird... We decanted it for almost 1.5 hours while we enjoyed the Kosta Browne. Initially prior to decanting, the nose was KILLER in the Alban style - big, ripe, and fruity but balanced to a T. Then when we went back to it more than an hour later I smelled it again the nose was similar to that of water in my glass not wine!!! I mean there was nothing there - Also the palate showed almost nothing. How does a wine clamp down like that? I joked that we should put the wine in the blender I saw in the corner of the counter as some Sommelier had done in Vegas with a bottle of Sloan after release although that might have been a bit messy. Read the note below to read the rest. Wild night..

• 2003 Kosta Browne Pinot Noir Sonoma Coast

  USA, California, Sonoma County, Sonoma Coast

  What can I say that hasn't been said before. Delicious.

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• 2002 Alban Vineyards Syrah Reva Alban Estate Vineyard

  USA, California, Central Coast, Edna Valley

  Upon initially opening I was blasted practically out of my chair with the amount of ripe dark fruit on the nose. The palate was silky soft with a harmonic balance. This was showing wonderfully. We decided to let it sit in the decanter for more than an hour and went onto the 03 Kosta Browne Sonoma. When we revisited the Reva I couldn't believe it when I picked up my glass, smelled, and found there was absolutely no difference from the smell in the air to the smell in the glass. I mean NOTHING was on the nose of the glass. I figured maybe I was amiss and asked Mark to check the nose. He had ZERO as well. Then his girlfriend Teri confirmed - NADA... ZILCH... Even the palate was tight as a school girl... Where did that awesome fruit all go. I grabbed the decanter and started to shake the shit out it - Like I was shaking a martini. Up down all around for minutes on end. Finally - BAM that nose was back - while not as strong, it was still groovin to the tunes in the background.. Wild experience - dark and brooding fruit. Awesome. Anyone had this before - how does something like this happen - is it scientific?

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Thanks Mark for the hospitality and dinner. NOW GET OUT HERE AND POST!!!