Tasting Notes for owr

(1,324 notes on 1,077 wines)

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Red
2/21/2021 - owr wrote:
85 points
Colour is once again light, but here we have soft pepper and dried cherry notes, the acidity is good and quite in balance with the rest of what is going on; while the fruit is more pronounced and up-front.

Where the Can Blau seemed to raise its acid level as it opened, in the Blau it seemed to subsided and mellow out.
Red
2/21/2021 - owr wrote:
82 points
Light in colour with dried fruit and a cherry candy note ... comes across with some very high-toned fruit, raspberry being the most dominant, plus plenty of acidity. Set it aside for a moment.

Coming back to it and I'm noticing it is a hard drink with all those high-tones, because it never really smoothes out and provides pleasure; the acidity also proves to be a problem, it keeps getting right in your face. The wine's not bad, although I sure sound like I had plenty of problems with it. It is certainly an interesting glass of wine - but it's just hard to drink.
Red
8/19/2022 - owr Likes this wine:
88 points
Still a good bottle of wine. Though I think it's time to drink it up. Not sure it gets much better than it is now. Fruit is starting to fade.
Red
2010 Henry of Pelham Cabernet-Merlot Short Hills Bench VQA Red Bordeaux Blend (view label images)
2/26/2021 - owr wrote:
85 points
This Pelham starts off earthy and forest floor, you can even feel those crispy leaves and the dried fruit, but the wine also maintains some good acidity. As it opens, there is a leanness to it, which was a surprise based on the vintage (2010 was primo). A little longer open and it is showing more character, though it still keeps those foresty notes, but cassis shows up and the tannins begin to emerge and round out, but the oak is also showing through.

Finally, after many sips and many hours I have a decision: Drink Now ...
This one is ready - but you have to like them noticeably older, the nose leans a little oaky - with not much fruit (but what there is sits on the dark side), but it's seasoned with oak, not the other way.
Red
2/13/2021 - owr Likes this wine:
89 points
On the palate, it passed over the tongue in a silky fashion with notes of cedar and smoke to begin, then the dark fruit showed up with delicious hints of licorice and balsamic dippded strawberries - a great end to the night.
Red
2/13/2021 - owr Likes this wine:
88 points
great acidity and dark fruit right off the hop, then sour raspberry, mocha and even some balsamic notes appear, along with spiced-plum. The finish was nice and smooth and the wine was extremely drinkable.
Red
2010 Mission Hill Quatrain Okanagan Valley VQA Red Blend (view label images)
2/12/2021 - owr Does not like this wine:
85 points
Merlot dominant: 40% Merlot / 20% each: Syrah - Cabernet Sauvignon - Cabernet Franc. The nose comes off as leathery and smoky right form the start. Then there is some bitter coffee bean on the palate with oaky and cedary notes. The finish is dusty and oaky. As if opens further it develops some dried blackberry and cassis on the mid-palate; there's a sort-of smoothness on that mid-palate, but the finish is smoky and oaky and that never seems to let up ... this wine seems to be liquified wood by the end of my time with it and it's on the downside of its life span.
Red
2010 Mission Hill Oculus Okanagan Valley VQA Red Bordeaux Blend (view label images)
2/12/2021 - owr Likes this wine:
90 points
I read somewhere that this wine was over the hill, so I grabbed out my bottle and popped the cork. Wow, were they wrong, this is far from it over the hill - but I'm glad I did catch it in a "very alive" phase of its existence. First, I had to vigorously pour it into a Bordeaux glass, because this wine needed air, badly. The nose was cassis, some cedar and notes of dried blackberry - plus blueberry skin, cedar, and a good bite from the tannins on the palate ... There was also a long finish ... It needs to open and while it is doing that I opened up the second wine - because I got a little worried it too would be cresting the hill. But let's finish this review first. There's good acidity holding this one together and as it opens there's a smoky-tobacco note with some vanilla-cedar and spice ... This is getting interesting and even exciting as it opens - then as the time passes further there's some fun notes of burnt coffee bean and cigar box ... I played with with wine for a good three hours and was impressed with every sip.
Red
2012 Trius Red Niagara Peninsula VQA Red Bordeaux Blend (view label images)
2/11/2021 - owr Likes this wine:
88 points
First Opened ... There's a nice dark fruit and spice on the nose with a palate that delivers black raspberry, cassis and blackberry along with smoke and spice.

An Hour Open ... Develops mocha and coffee along with black cherry and subtle burnt toast notes.

Two Hours Plus Open ... Here we are at the telltale two-hour mark and there's tobacco and raspberry; and within three hours there's a silkiness among all those layers of flavour. Really nice job here as this wine straddles the primary and secondary characteristics and is beginning to lean into some tertiary notes - so it might be time to give this one an open (if you have any left in your cellar that is).
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Red
2/7/2021 - owr Likes this wine:
89 points
this Banfi single vineyard Brunello. In the glass is has a really closed off nose that gives away nothing that is to be found on the palate. once there it's fresh leather, coffee bean, cedar and cinnamon and then even develops some mocha ... this is really tasty stuff and it comes across younger
Red
2/7/2021 - owr Likes this wine:
86 points
Easily 20 years old and still showing a liveliness and pep. Nice dark fruit and smoky notes, and it's really spicy on the finish; that continues right through to the finish where is develops a spicy-mocha-like linger. It's still quite alive and well, sure there are elements of dried cherry and dried fruit languishing in there, but they add to the enjoyment of this wine.
Red
2/5/2021 - owr Likes this wine:
88 points
This turns out to be a well-balanced bottle of entry-level Cabernet from Australia, I will admit it is under screwcap, so I rarely worry about these wines being oxidized or tainted in any way (I've had one that was off but it was a cap that was poorly "installed"). It starts off with notes of eucalyptus and dark fruit; with time it becomes spicy-cherry with some blackberry notes. As it stays open notes of sweet strawberry jam being to emerge. Smooth and silky plus a little balsamic and just enough acidity to keep it from being too jammy and over-the-top. Pretty impressed with this wine.
Red
2/5/2021 - owr wrote:
86 points
starts oaky and smoky with coffee bean notes and then there's a smoked-vanilla bean component that keeps showing up. There is also plenty of oak throughout with a long finish that really is just like drinking liquid cedar and oak ... but as it opens it gathers some momentum and more character and it ends up being a deep mocha flavoured wine. Look, this one is not horrible, because I kept going back to the glass for another taste - so it's got something going for it
Red
2/2/2021 - owr wrote:
85 points
A blend of 49% Cabernet Sauvignon / 36% Merlot / 9% Syrah and 6% Malbec - Gott makes some nice, easy drinking, drink-now California wines, but this is the first time I have seen the word "Washington" adorning his labels. Cassis, mocha, black cherry, and earthy notes kick this one off, then it opens to smoky-oaky, herbal and licorice. It's just on the cusp of blah - and when I put some of the wine into a decanter it totally killed the wine ... sadly this is just an old red wine that died before its time - to me 6 years from vintage date is still pretty young.
Red
1/30/2021 - owr wrote:
85 points
Starts off with leathery and smoky notes followed by dark berry fruit, oak, and vanilla, which starts to emerge after about 15-20 minutes of being open. After an hour to an hour-and-a-half the alcohol starts to permeate the nose, then it comes to the palate, by this time I spun the bottle around and see that it is 15.2% - the alcohol has now come to play and stays there ... by the hour two-and-a-half hour mark it's chewy with mocha , black cherry, and chocolate but that alcohol keeps getting in the way. Rats.
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Red
1/28/2021 - owr wrote:
84 points
Earthy, black cherry, licorice/anise and spice ALL make an appearance, but this one seems to stay the same all the way thru - with one of It's selling features being that good acidity - but the wine also gets kinda boring as it never really seems to change, develop of go anywhere.
Red
1/28/2021 - owr Likes this wine:
88 points
Smoky notes with dark fruit and spicy-peppery-licorice at its core. It slowly developed those older notes, but that pepperiness started to dominate, but there was a nice hit of acidity that continued all the way through ... Proved to be quite flavourful throughout the evening.
Red
1/24/2021 - owr Likes this wine:
88 points
This Joel Gott has a California designation on the label, which means it's not single vineyard, not from any single AVA, It's just a blend of grapes that Joel picked up around the state of California and decided to make a Merlot. It has a juicy note but with a little spice to back it up. There's also some cassis, blackberry and black pepper which seems to dominate the core of this wine. After an hour there's a real nice smoothness and it's a beauty companion with the Dijon-herb pork chops I made for dinner. There's even a mocha note on the nose and red-burgundy cocoa on the palate, which helps to tie that cocoa note together. This is a tasty bottle of wine.
Red
1/19/2021 - owr Likes this wine:
90 points
Bottle - lots of dark berry fruit and spice with rugged tannins; the acidity is decent with mocha, earthy and smoky notes ... It opens slowly but does smooth out in the end with lots of dark fruit; an exciting way to enjoy a bottle of wine and watch what time can do to it.

Decanted - red fruit with chocolate still smoky with notes of cherry and tobacco but it never really changes from there. The drawback of enjoying a wine decanted is you miss all that middle stuff as the wine opens.

The more exciting version of this wine was the one from bottle, watching it open over the course of 3 hours is definitely more enjoyable than having it ready right away. Once again I prove to myself what I already know to be true - but it's nice to remind oneself every-so-often.
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Red
1/17/2021 - owr Likes this wine:
88 points
Still full of fruit and other pleasant notes: cocoa and spiced blackberry, with hints of cassis and even some mocha nuances - this is big on spiced-dark fruit and I liked it beginning to end.
Red
1/17/2021 - owr Does not like this wine:
75 points
Smells relatively terrible and tastes bitter, chalky, and pruney, there's acidity here but the big oak notes really get in the way ... There's also a Dutch cocoa note which proved to be the main source of the bitterness rather than enjoyable part of this wine - and based on all that I'm going to say this is a very disappointing wine from start to finish and no matter how long I kept it open it just never got better.
Red
1/15/2021 - owr Likes this wine:
89 points
My friend Dave, from Michigan, who introduced me to this wine, and from which I subsequently bought the wine, told me it is time to put this into a glass and drink it; so here I am taking his advice with my very last bottle: Big on raspberry, rich almost jammy, but with that kick of acidity on the finish which creates a long lasting impression. Hints of spice trickle in, joined by some licorice and blackberry along the way ... Yes, it's on the downside of its life, but it's still quite enjoyable - and it remains one of the best Cline wines I have ever had, and I have had some really good ones in my day.
Red
1/10/2021 - owr Does not like this wine:
60 points
My notes start out like this: not the greatest, has a sweet cherry vanilla note but the nose is full of volatile acidity, leather and licorice ... then comes the chemical perm, oak, and spice - interesting but kinda scary ... then 20 minutes later it's turned leathery, weedy and port-esque, very off-putting. Dead in 30 minutes. The best part of this wine was the first 10 minutes.
Red
1/10/2021 - owr wrote:
84 points
Another atrocious nose, but the palate seems to be okay - leather, pruney, burnt coffee, spiced oak, dried cherry with more leather on the finish ... opens up fresher, smoother and silkier than one would expect with a touch of dried dark fruit and mocha. This one was at least drinkable for longer.
Red - Sweet/Dessert
1/9/2021 - owr Likes this wine:
87 points
these guys are known for icewine so the late harvest is just a natural extension of that business - on the nose this wine shows quite a bit raisinate notes, giving a pseudo-Port-like character, plus there does seem to be some tannin here as well. Grape-y, macerated strawberries and burnt cherry with a long finish that's sugary and date-like. This was one interesting wine, it was mouth-coating and tasty, in a strange "why do I like this" sort of way.
White - Sweet/Dessert
1/9/2021 - owr wrote:
84 points
starting off with the first sip, and the acidity is there prominently, the nose is almond pralines and apricot; but that palate is all about the short finish, its almost imperceptible for having any finish at all. But then within 15 minutes it's a wine with little to no discernable taste at all ... it's not offensive, it's just not exciting - and whatever flavour it has its more in-line with dried apricot - that's it that's all.
Red
1/9/2021 - owr Likes this wine:
87 points
mocha and black fruit lead the charge, but also prune-y and dried cherry / black raspberry materialized as well. There's also an interesting stone character (like cherry pit) that shows itself. As it opened the acidity shone through, as well as spices, gentle oak and even some spiced-vanilla ... it was also chewier than one would expect.
Red
1/9/2021 - owr Likes this wine:
92 points
This is what good Cali-Merlot is all about: blackberry, cassis, plum and black cherry, with sweet black currant backing it up; plus there's some silkiness to the palate, but also some gentle white pepper and delicate spice - this truly is a fruit forward number that's deep, rich and opulent.
Red
1/2/2021 - owr Likes this wine:
86 points
This is crazy that I have a bottle of this "value priced" Malbec in the cellar - sometimes I really gotta give my head a shake - but I took it upstairs and pulled the cork. Aromas hit aggressively, it smelled like walking into a high end coffee shop, but there is also lingering notes of blackberry hanging around; the tannins are fine and silky with a little mocha backing (fits with the coffee shop aromas) plus there's good acidity keeping things from going out of whack. Surprisingly, still a decent bottle of wine.
Red
1/1/2021 - owr Likes this wine:
88 points
This bottle started with lots of dark fruit and spice, and still shows a nice vibrancy and liveliness - I then decided to try a little experiment with this. I noticed that at room temperature it was fairly muted, but not unattractive, showing notes of cassis, blackberry, smoky, and white pepper; there's even a nice dustiness to the finish - but here's where the experiment comes in, I decided to grab one of my "water wings"-like chilling sleeves to give the bottle a little cool down; the outcome was a palate that came across with more dark fruit character. After about an hour to an hour and a half it dries out considerably, sure there's still a nice dark fruit core, but its back-end has become dusty dry and chalky - but that first hour was a revelation in age-ability of these wines.
Red
12/27/2020 - owr Likes this wine:
90 points
Now, this is a real treat and treasure, granted it is the current vintage that I could find around me (and I was sent and tasted a bottle earlier the previous month): red fruit galore backed with good acidity to balance out that fruit. Obviously, when compared to the above it was much fresher with lots of currants and cranberry, spiced-sour-cherry and even some pencil shavings to contrast that fruit. After being opened for an hour the red fruit really exposes itself brilliantly and that acidity packs the punch to beat it back so that it knows its place. Find some and buy some, but don't wait 20 years to drink 'em.
Red
12/27/2020 - owr wrote:
To be expected the wine showed immediately the signs of its age: forest floor, licorice, smoke, harsh acidity and earthy undertones. It was a little long in the tooth, the fruit was gone and in its place were the secondary and tertiary characteristics - it even delved into the realm of "quarterly" aromas and flavours as things began to smell and taste burnt, like ground and used coffee beans and burnt chocolate. Sorry Bersano, this one was not built to last this long - heck I would have been totally surprised if it had survived; but then I'm the guy who held it this long.
Red
12/26/2020 - owr Likes this wine:
90 points
This has got to be some of the first wine under the 2027 label, not the first winemaker Kevin Panagapka has made, but under his own brand I believe this might be. Upon first crack-of-the-cap the wine seemed a little thin; but it does start to open ... slowly. First fruits to spear were some spiced-cranberries and red currants ... I decided at this point to put a little chill on the wine to liven it up ... Now it really popped. Vibrant red fruit, touch of sour cherry, spiced-cranberry, the acidity is totally on-point (pretty much what you'd expect from a year like 2009) and it helps to freshen the whole experience up ... there's also just a touch of tannins. This was a really good bottle of wine and it keeps getting better the more it opened and the more I sip. Is this at its peak? Not sure, but I wouldn't want it any other way so I'd crack it now and start enjoying.
Red
12/25/2020 - owr Likes this wine:
92 points
Slow braised short ribs over a bowl of egg noodles for dinner and thus a bottle of Zin needed to make an appearance; first time that a turkey has not seen my plate on a Christmas night in a long time - and you know what? I was okay with that. This Carol Shelton Monga was a delight ... it was when I bought it and it is this many years later: leather and black plum kick off the show, on the palate, plus there are some vanilla, cedar and even some port like nuances ... I ate a little and let the wine breathe ... 30-45 minutes later the thing blossomed and bloomed: blackberry jam, good acidity to balance out sweet fruit, nice tannin backbone that smoothed out as it hit the finish and provided notes of ground coffee on the finish. Plus there's a fun little smoky note that was underscored by vanilla and spiced plum. Such a delight and a delicious pairing.
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Red
12/18/2020 - owr Likes this wine:
89 points
when first opened the wine showed aromas of smoky, dark berries, oak and cedar - heavy on the wood notes. But the wine opened quite nicely, showing off some vanilla, cinnamon, the prerequisite forest floor (hey, it's an old wine) plus some mocha and coffee bean. The tannins, while light on their feet (so to speak), but by the time we hit the 3 hour mark more earthy character started to emerge and the fruit started to dissipate and tannins more astringent. Still a lovely bottle, but it's definitely on the downward slope of life.
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Red
11/24/2020 - owr Likes this wine:
86 points
I've always liked the simplicity of the wines from Sister's Run, they deliver great flavors at an affordable price; they are aged under screwcap and I do believe a wine under screwcap ages quite well (and some times even better than cork) - this is the first time I have opened up an old bottle of Sister's Run and so this is a new experience for me. Starts off with lots of mocha, leather, licorice, blackberry, plum and even some vanilla-black cherry. The acidity comes across as fake, not exactly helping the wine along, but not exactly deterring from it either - plus there's some weak coffee and herbal notes to the finish. But the middle is lovely and concentrated and screams Barossa Valley, and that's truly all you really want from a bottle of wine that didn't cost you an arm and a leg seven or eight years ago.
Red
6/22/2020 - owr Likes this wine:
90 points
Now at 10 years from vintage I'm still pretty impressed with this wine, especially because I know I paid around $15 for it. Starts off dark-fruited with notes of forest floor, earth & smoke on the nose. On the palate there's a delicious blend of vanilla, anise, sweet cedar, and dried black fruit ... As it opens it starts to layer in more interesting characteristics like mocha, blackberry and cedar. It's a real beauty for a 10 year old wine - it's complex, and at times shows secondary and tertiary layers on the mid-palate, yet finishes with simple cedar notes. For the price this was an excellent bargain.
Red
11/18/2020 - owr Does not like this wine:
50 points
I had such high hopes for this wine, I had been saving it for awhile and now I know I should not have done that. The cork was crumbly, it was also soft and pliable (I'm thinking a pour cork from the get outset), it's like the wine was being held in the bottle by a sponge. Upon first sniff it was very raisiny, with grape undertones, as it started to open everything softened and there was a little fruit, some white pepper, some dried plum, some apricot pit, and even some red licorice. But I got the feeling it was going to die very quickly because it was opening faster than I expected a good old Zin to open. By about the half hour mark it started going very sacramental in nature, like Mogan David from New York, sweet, saccharine-y and very unpleasant to drink as a dinner wine. Time to get a new bottle before all the ribs were gone and I had wasted a good night of food on a crappy bottle of wine.
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Red
11/18/2020 - owr Likes this wine:
89 points
This one came under screw cap, so I had no worries that the cork was going to let me down. Nice rich plum, chocolate, black cherry and delicate spices, actually very delicate spices ... Super plummy with big alcohol bang of 15.3%; I was actually worried that the alcohol was not going to show up as either a smell or a taste, but when it did finally materialize it helped balance out the wine instead of taking away from it. This one was very fruit forward and definitely at its peak, I would not be waiting any longer to open this bottle (if you have any), unless you want things to start drying out and that alcohol to reign supreme.
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Red
11/14/2020 - owr Likes this wine:
92 points
This Aussie-blend came into Ontario a number of years ago turns out it's a Shiraz (80%) - Mataro (20%) (aka Mourvedre) and supposedly a Rolf Binder bottle (though years ago they told me that it was not one of there's - so if you know ...). That all said, it has aged quite nicely, being that it is now 11 years from vintage date: leathery, smoky, spiced-plum with a nice coffee bean note that shows up on the mid-palate; the finish is spiced raspberry and licorice. I have no complaints about this wine. I would gladly drink another four bottles if given the chance (and if I had any more) - but not all on the same night there is quite a bit of alcohol here.
Red
11/14/2020 - owr Likes this wine:
91 points
spiced-plum and cherry kick off right from the get-go, gorgeously drinkable with a smooth palate and delicate spices of the Christmas variety; there's a touch of tannin here and a lovely mocha finish. Glad I caught this bottle at this time cause it is "loverly".
Red
11/14/2020 - owr wrote:
85 points
I'm not going to lie here, this one starts off pretty stinky, so I am starting to think I am about to get a dud. Earthy, leathery, baked and stewed strawberries - not really very appealing to the nose. The palate shows some of the same stuff, but backs off on the stewed and baked and becomes more black cherry, pepper with a real tannin backbone that's still present. It opens very slowly, but that tannin backbone still shows some real aggressiveness. It was an enjoyable bottle of wine, but those tannins never really let go, and I always hope, or expect Gamay to soften a little nicer; not sure there's enough fruit here to carry it through for the next few years so this might be a drink now wine.
Red
11/8/2020 - owr Likes this wine:
89 points
This wine is a mere baby at 7 years of age so it should be the best one on the table (we were tasting 3 older bottles). Lots of dark berries cedar mocha white pepper and bittersweet cocoa ... As it opens it moves into a milk chocolate-dark chocolate / cocoa mix and while the fruit is dark it does have quite a bit of tannin punch behind it. Has it peaked? Only time would tell - but now's a good time to open this one up as it is drinking quite well right now.
Red
11/8/2020 - owr Likes this wine:
87 points
I will admit I had high hopes for this Don Nicanor, and it delivered. Blue and black fruit with smoky and tobacco notes, plus mocha-black cherry and cedar with hints of coffee bean on the finish. There was a big hit of cedar that interplays on the palate as it opens and the 14.5% alcohol shows its heat. The good news is it never really falls apart, it stays intact, and by the last glass it is smooth as silk and quite enjoyable.
Red
Here I'm looking at an almost 20-year-old bottle of Malbec from Argentina. Lots of smoky-coffee bean, licorice and forest floor with even some burnt wood notes. I am picking up a little hint of coffee as well ... But almost immediately after opening (say 10-15 minutes) it goes very lean and thin almost watery to the point of being unappealing. From a great start it diminishes, into a woodsy cedary finish that never gets better. This bottle was pretty much a dud.
Red
11/15/2020 - owr Likes this wine:
86 points
It's now been a week since this experiment started and I am pulling the last bottle of La Crema Pinot 2014 from my cellar, Los Carneros (previous two Russian River and Monterey from the same year were drank in the same week). This one is black cherry, black pepper and smoke with hints of floral; the tannins and the acidity are present with the tannins being a little more dominant here than in any of the previous two wines. Probably my least favourite of the three, but they were all still pretty good as a whole.
Red
11/10/2020 - owr Likes this wine:
89 points
I was so impressed with the Monterey version (same year - from a few nights ago) that I decided to grab the Russian River Valley offering (2014). Big spicy dark fruit (a la black cherry) with good acidity and a punch of strawberry and rhubarb - I even decided to put a little chill on this one and it really got that red fruit to pop, plus it seemed to add a little tobacco into the mix ... as it opens the acidity kept everything in balance and there was just hint of white pepper which settled nicely onto the finish.
Red
11/7/2020 - owr Likes this wine:
88 points
Sour cherry and red cherry along with white pepper and nice acidity plus there is a nice little tannin bite; fresh and lively with a nice dry, medium-length finish, there's even a little licorice in here.
Red
10/6/2020 - owr wrote:
80 points
This Merlot was under screw cap so I had some hopes that it would still be quite drinkable. Cracked the cap and there is a nice spiced-cassis, burnt coffee, spiced-plum and smoky note that evolved into Christmas spices, foresty, earthy and graphite ... After an hour it was still nice, drinkable even, but the fruit seemed to dissipate and even more earthy and foresty character comes to the forefront - by the time I had had enough the finish was long with mocha, licorice and earth as the majority of its aromas and flavours ... the fruit had long given up the ghost.
Red
10/3/2020 - owr Likes this wine:
90 points
How's this for a blast from the past? Made from dried Cabernet Sauvignon, which Cave Spring no longer grows ... the alcohol is 14%, which is pretty respectable for a dried grape wine (especially when they can get up to 16-17%). Very leathery and smoky with dried black cherry, rich tannins and even some notes of dates, raisins and figs.

I also decided to pull out the decanter for this one (a rarity for me) just to do a half bottle test (half into the decanter, half natural aging) ... decanted it became very silky, sure it was smoky and tobacco laced, but there was an undercurrent of herbal and menthol - strange but not unappealing. Then I gave a nod to my friend Dave (who plays mixologist at the end of most nights he opens up many bottles) and blended both the decanted and un-decanted versions: alcohol showed through, but there was also some black cherry and cassis / kirsch-like notes ... it suddenly became a better bottle because it had structure and yet retained some character ... bottom line: decant half the bottle and then pour equal amounts from both the decanted and the bottled. Not sure how much more time this wine has but I'd say a few at most.
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