8/11/2017 - DRS-Inc wrote:

This is quite extracted and hedonistic with meaty and savory traits. Notes of black and blue fruits, bacon, clove, and spices. Held together by sweet firm tannins, light-to-moderate acidity, and a long finish.

2/27/2016 - DRS-Inc wrote:

Rich and deep, but not OTT. Notes of black cherry, red currant, leather, clove, hints of herb, earth, cedar. Nicely balanced with chewy tannins, medium acidity, and a nice lingering finish. Found this quite impressive and a great QPR for a '13 Napa Cab.

5/1/2016 - DRS-Inc wrote:

PnP and then PnV, consumed over 3 hours. Bouquet was the highlight compared to palate. Savory aromas of tart cherry, spice, garden herbs, tobacco leaf, earth and a hint of leather. Mid-bodied with a elegant approach and likewise notes on palate although a little restrained along with a faint note of green pepper. Fine chewy tannins, medium+ acidity, and ends with a nice moderate finish.

5/13/2016 - DRS-Inc wrote:

Opened this accidentally, mistaking it for the Carignane, consumed over two nights with dinner. Pale translucent ruby red, almost like a rosé. Showed quite nicely upon PnP, yet quickly became green and somewhat astringent with some air, which subsided a bit several hours later and showed better on 2nd day. Notes of red cherry, crisp cranberry, garrigue, vegetal, and loads of black pepper. Mid-bodied, fine firm tannins, good amount of acidity, and ends with a medium finish. Reminds of Northern Rhone red with a little California essence. Still quite young though, has some structure and likely to get better with time.

7/19/2015 - DRS-Inc wrote:

This has evolved nicely with more prominent black pepper notes and iron intermingled with tart cherry fruit, herbs and earth. Dry, fine tannins, moderate acidity and ending with a medium finish.

2/13/2015 - DRS-Inc wrote:

To my knowledge, made from 85-yo vines. Had this after dinner over 6+ hours. Initially PnP and then PnV. Definitely in a fruit-forward style, showing some complexity with good structure still evident. Nose of blackberry, dark fruit, hints of spice, and a few hours later showing appealing mochaccino notes. Complex and full-bodied on the palate, with notes of dark currant fruit, brine, baking spices, ink, vanillin and dark licorice. Tannins are just about fully integrated, velvety round texture, low acidity, and ending with good length. Well made, even though my palate seems to be shifting away from these types of reds.

5/8/2013 - DRS-Inc wrote:

50% Sangiovese/50% Merlot blend. Had over 2 nights. Initially PnP, than drank over 3 hrs. on 1st night. Cork was 1/4 to 1/3 saturated, but intact. Structured & complex w/meaty red & dark berries, plum, spice, leather & earth. Later some herbal nuances emerged. Dry gritty tannins, which integrated well over time w/air. Good acidity, smooth yet bold & full-bodied, and a nice lingering finish.