• kurishin wrote: 90 points

    July 22, 2013 - Some forest floor (bret?) on the nose and palate. There's ample fruit remaining of the red and blue berry varieties. Finish is there.

    Comment
  • pagejshawjr wrote: 85 points

    May 7, 2013 - Nice nose and tannins on first smell and pour. After sitting, the wine had a raisin base and lacked structure.

    Comment
  • saturnaisland wrote: 91 points

    April 26, 2013 - Smooth and well integrated. Hints of cedar, spice, touch of smoke, touch of mushrooms, with dark berry fruit and tannins in the background. Finish is perhaps a tad harsh, but overall a nice mature wine that is a pleasure to drink. Great value. Held up well over a couple of hours.

    Comment
  • davestenton wrote:

    April 14, 2013 - The Sampler Spring Tasting 2013 (Islington): Bouquet is predominantly tomato leaf. Still quite a bit of tannin. Also some fruit still. Juicy and fresh. Should continue to drink well over the next 4-5 years. 16.5/20.

    Comment
  • SimonJohnson wrote: 86 points

    February 23, 2013 - I would backup the previous note, nice aged mature fruity nose however the palette was a little underwhelming and failed to live up to the nose.

    Comment
  • rjsmall wrote:

    December 23, 2012 - Cassis, cherry and tobacco on nose. Similar taste with a medicinal note but a touch sour and a little thin. Underwhelming and disappointing.

    Comment
  • Slics wrote: 87 points

    January 10, 2010 - Dried cherry, wood and light red and black fruit and slight vegetal note. Dusty tannin. Decanting improved a bit but not quite enough fruit. Decanting didnt help much. Good food wine.

    Comment
  • pvv wrote: 84 points

    October 18, 2009 - Black currant, cigar box, balm. Light to medium bodied. Not too successful wine, already started to die it (is surprised). Drink up.

    Comment
  • THA wrote: 78 points

    February 21, 2009 - There is nothing offensive about this wine; but it's unsatisfying on all fronts - nose, palate, and finish. Drink now or forever hold your peace.

    Comment