November 28, 2022 - No need to hurry with this one. Still sporting some tannins, improves with time, probably needs a decant for an hour or more. Nose subdued but emerges with time. Lots of depth here, might make 92-93 with a few mores years in the cellar. Fruit is sort of buried but it's there. Overall a credible effort.
January 20, 2021 - A tasty wine. Cherry, blackberry, tar, mocha, herbs. Good with our buffalo burgers. Throwing a lot of sediment at the bottom.
Drink now.
February 17, 2020 - Low acid and still drying, went well with a Ribeye steak and even better with balsamic vinaigrette which brought out some sweetness.
January 19, 2020 - I enjoyed the robustness of this wine - really nice berry flavor. Seems to ha e mellowed with age!
August 20, 2016 - Extracted and on the hot side; typical of Caton.
Decant made it better, but still, hopefully, just too young.
Will hold remaining for a few years before revisiting.
August 20, 2016 - Like the last bottle, it's pretty good IF aerated and decanted. Very nice with grilled tenderloin, baked potato and salad.
March 13, 2016 - This is ready to drink IF decanted for an hour or two. Right out of the bottle it was quite hot with a nose to match. Aerated on the way into the decanter and let it set for almost two hours - it was a different wine. Smooth mouth feel with lots of body and finish. Next night was even better. BTW, I also filtered the wine when pouring into the decanter - there was a fair amount of sediment on the side of the bottle near the bottom.
April 24, 2015 - 1 year since my last bottle. It has lost some of the high acidic flacor, so it is getting better, but I think these will still improve over the next few years. It is still a bit hot, with a higher alchohol flavor. Still an enjoyable wine.
October 3, 2014 - Strong to very strong Syrah.
Nice rhone like characteristics.
April 27, 2014 - Nice deep purple color. Still quite acidic on the finish. Needs several more years to balance out.