Community Tasting Note

• dynowine wrote: 89 points

  March 30, 2012 - Pop and pour at 65 deg F. Seemed Best after about an hour decant. Increased intensity of expression of the elements, including fruit, after 24 hrs vacu-corked in fridge, with short but fairly intense finish. More a food wine than a sipper, could stand up to hearty meat and pasta dishes; still, has some complexity and muscularity. Steady persistent dusty peppery metallic somewhat lifted dark fruit nose; Bright intense sour layered fruit (cherry, plum, blackberry-cassis), notable mineral, some oak, peppery spice, and bitter notes palate; Warm finish with intense fruit, some bittersweet ribbons, spice. Took off two points for insufficient "lift" moving into the finish - seemed to fall off from the mid palate too soon when transitioning into the not-long finish. 78% Cab sauv, 7% Merlot, 7% Cab Franc, 2% Petit Verdot, 1% Malbec. 13.5% abv. Body medium plus, acid medium, tannin medium. QPR ok at USD 30. Might buy again.

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