October 23, 2021 - Decanted this half bottle for 1-2h before dinner. On the nose, lots of cedar and polished oak. On the palate, intense red fruit, mineral, more oaky cedar, tannins and acid in the long finish. Definitely medium bodied, not to heavy or viscous. Excellent paired with buttery pan seared ribeye.
July 10, 2021 - No decant for this bottle, just popped and poured. Beautiful dark garnet color and a rich combination of red and blue fruits greet you as you approach the glass. This is drinking great right now and I think its going to hold up and evolve for at least 10 more years. Most of the tannins are already smoothing out and the Bellevue profile is coming through.
November 9, 2020 - No doubt super high quality but austere at this stage in the game. Wine starts to open at 2 hour decanter mark. Dark cherry, graphite. Gorgeous. Needs more time.
September 20, 2020 - Less inspiring than previous half bottles. Decanted for 2h, but the nose and flavor profile are dialed back a notch from last time. 90/91
July 20, 2020 - This time open for 5 hours. Same notes apply but ends with a bitter finish.
June 8, 2020 - Decanted for 2h from a half bottle. So much fine oak and tobacco on the nose. On the palate red and black fruit, lots of mineral, graphite, some tannins and pepper on the finish. I enjoyed this more than the '16 malescot from last night. 92/93
May 30, 2020 - Couldn't really improve on jeff leve's notes below. This is dark cherries and chocolate, truffles, and dirt. Way too easy to drink especially after a chill and two hour decant. Doesn't taste shut down to me, like some 2015 bdx. It may not be the wine for traditionalists but I love sociando and gruaud and I love this too, so who knows.
May 18, 2020 - No notes as typical chaos. PnP then 2.5 hours. Similar notes as the previous reviews (unfortunately) as this is more of a ‘juicy’ wine with a nice mouthfeel and in balance structure but a bit thin for me mid palate and finish. Will hold remaining bottles to see if anything develops.
January 27, 2020 - Decanted, from a half bottle. Good but not as awesome as my last bottle a year ago...
October 25, 2019 - Nose: Ripe red fruits like raspberries and dark red cherries, clean forest floor but also with some forest funk and undergrowth, soft mushrooms (I miss this) and deep earth. Floral notes and a softly spiced oak. The red fruits and florals become slightly more pronounced with time in glass.
Palate: Similar fruits from the nose but comes off darker and moves towards the purple spectrum, rich deep earth, dried bare oak and a strong, firm spice and finishes with lingering minerals (a touch of bitterness) with some salinity. With some time, tobacco notes emerge and some graphite shows up along with the minerals.
Medium dark ruby color. Dry with medium amounts of fine, grainy tannins. Medium to medium-plus body with medium to medium-plus acidity but the acidity is nicely integrated at this time. Good finish of about 12-14 seconds. A surprise on the spice for me.. "wow" was my initial reaction to the spice but it calms down. Great flavors and the nose straight from the pour is pleasant like being in nature and then becomes somewhat like tobacco and cranberries. The flavors are what you would expect, and more on the rustic side it seems, and the wine is delivering them quite well. A bit much on the spice, minerals and tobacco for me though. Seems like a few years of holding should help this show well, estimating about 5 years. Even though this is usually not my preference, this was quite enjoyable. 91-92
Other details: No decant, time in glass only. Warm weather of about 82°, wine served ~68°. I was starving so I've had some baked spare ribs with some wood ear prior to tasting.. that might explain the huge kick in spice. I rarely do this but I stopped tasting the wine, had some pepperoni pizza, and tasted again afterwards. It seems with food, the spice comes out drastically then settles back down.. something like watching a big explosion from afar.