October 12, 2018 - PnP. This wine needs lots of air, or time in the cellar. It was decanted after first tasting and it kept improving throughout the meal, but will be better yet with time. The nose was quite earthy with some dark fruits. After opening a bit, the palate yielded dark berry flavors, some spice, earthiness, and tannins that were quite drying. The makings are here, it just needs time --hold for at least 3 years, then decant, and you'll be rewarded. 88 for now. Can go to 94 in time. Matches very well with lamb ragu.
September 13, 2018 - Morning dew/woodsy on the nose. Dry, tannic wine with minimal fruit. It needed about 30 mins to open up. Still young. Dark berry, earthy tones. Actually liked it as the night progressed.
September 9, 2018 - Huge! VA and purple fruits on the nose. Stemmy tannins up front, followed by a wall of fruit tannins. This needs time, a lot of it.
June 6, 2018 - Wilson Daniels: Celebrating 40 Years (The Lakewood - Chicago IL): Tasting, brief note. Floral and spice driven start with lots of black fruit. Great nose, less alluring palate shows the same flavors but slightly awkward for right now. Long finish, just extremely firm. Cellar until at least 2021, preferably even longer.
June 6, 2018 - Lots of grip and power there. Streamlined fruit character. Or more modern fruit character.
February 27, 2018 - That's got some structure. And french oak. And its delicious.
September 25, 2017 - Aromas of leather, dry grass, and flowers. Penetrating dry dark berry fruit on the palate with gripping tannins, a bit of alcoholic heat balanced by a touch of acid. Raw and powerful. 50 + 16 + 16 + 8 = 90.
August 10, 2017 - An abundance of cherries, marsipan and plums on the nose. On the palate we get a dense and slightly heavy wine with ink, concentrated cherries, dark oak notes, blueberries and some alcohol. The nose is very nice and initially the palate is good but I do not think the finish is in balance and it gets inky and slightly harsh. This wine did improve with time but it never found balance.
June 13, 2017 - A single vineyard. What do the do to tame he tannins? 30 years of genetic experiments on the grapes and then the economics means to do it. I am beaning told. Pruning selection of the grapes. Rich and plush I am being told. And that is true. And then stiff like a sangremtino on the back end.
February 15, 2017 - Trebicchieri San Francisco, nose of black berry, red and black fruit, a hint of licorice/sweetness, same on the palate, big body, needs 4 years to peak, ripe and rich fruit on the mid palate, long finish.