Community Tasting Note
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UpfromtheCellar wrote: 84 points
March 2, 2016 - Aged Cherry cough syrup. The 14.8% came through loud and clear (just like cough syrup.....) and the lack of acid and other fruits only exacerbated the remaining savory-ness of this hot mess.
I'm not really blaming anyone but myself for this one - I mean I knew when I bought it I was probably making a BIG mistake but I wanted to see what the new turks were doing at the time so I pretty much (totally) ignored common sense and joined the long line of lemmings marching over the cliff. Somehow there is a certain undefinable comfort in numbers (I mean if X zillion are lining up to buy this it must be good, right?!). Umm, no.
Storage conditions were perfect since I obtained this at release from the winery (underground, commercial refrigeration system, yada yada yada).
OK so is it just my particular palate or this particular bottle (I mean the reviews, even recent ones have been strong)? With respect to the particular bottle all I can say is that an earlier one tasted a few years back was just as bad so...... and as for my palate, ok, I get it - we're all different so I shared my newly opened bottle with several others, WITH NO PRIOR COMMENTS, HINTS, EYE ROLLING, SNICKERS, WHATEVERS. The first person said tasted like some kind of bad youngish port wine or something and they refused to drink more. The second person said it smelled burnt or cooked and mentioned the cherry cough syrup which I had already picked up on.
So what do I think is behind the ratings disparity? I'll save those thoughts for another day, but we just went back to the cellar and brought up a nice O-noir to drink with dinner instead!7,548 views
1 Comment
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ivorytusk01 commented:
10/1/16, 6:47 AM - KBs are not meant to be 10-year wines and are certainly not for Burgundy lovers. If you like California sunshine pinots and you drink them in a 3 to 7 year window they are delicious.