June 6, 2020 - Considering less than optimal storage, this is drinking really well. Complex and well developed. Should decant for a couple hours to hit its peak.
March 21, 2020 - Generally in line with last bottle, a bit tighter aromatically perhaps. The dried herb flavors, rounded mid-palate and structured finish shine. Should continue to hold if not improve for 5-10 years.
November 2, 2019 - Complex red fruit, smoky, depth, can go years
November 2, 2019 - A fresh showing with mainly red fruits. The young fruit is crisp and ripe. Also displaying some grilled and toasted impressions. Even during the second day the tannins were still rather prominent. This wine has upward potential. 92+
September 8, 2019 - Incredibly good. Well integrated, and drinking so well now. I wish this wine was not so hard to find. Amazing wine, and real value.
December 25, 2018 - Drinking great. All about herbs (thyme, basil, oregano) and black currant on the nose. Medium bodied, dark fruited, balanced acidity. Finish of dried herbs with a dry, slatey charachter. Digging the balance, depth and charachter, needless to say this is a nice pairing with homemade Italian dinner.
December 20, 2018 - What a great wine! This one had more body than my previous bottle. Reminded me of a California cab, with some Italian overtones. Smooth cassis, leather, tobacco. No heat. Remained excellent on 2nd night.
February 28, 2018 - Calmed down since last taste. Red fruit, acid, tangy, lingering clean finish. Nothing super special but certainly not a waste of calories either.
February 16, 2018 - Evolving nicely. Bouquet of olive, tobacco, violet, black cherry and leather. Very savory. Medium weight, but fairly viscous without being overbearing. Integrated acidic and tannic structure. Savory and herbal finish. Shows some oak, but not out of balance. Improved with decanting--drink or hold for up to 5 years, maybe longer.
February 2, 2018 - What a different a year has made. The nose was singing when opened. Strong black fruits maybe mulberry with a touch of carbon. As I swirl it in the glass the legs coat the sides and it appears to be very viscous. Coats the entire mouth and still has a high level of tannins and acids that are not overwhelming but will resolve further in another year. Went very well with beef shanks and the marrow bones.