September 17, 2023 - I expected this to be over the hill, but was pleasantly surprised. Perhaps because it had been cellared consistently since 2005 and basically not moved. It is apparently a bend of cabernet, syrah, and merlot, and the fruit character was showing more like a very well aged California syrah than either of the other two. The tannic core was pretty much gone, but there was vibrant fruit, good mouthfeel, and length. Should have probably drunk it 5 years or so ago, but it was surprisingly tasty!
December 25, 2020 - Seems unfair for me to rate this when it’s so far over the hill. I’d say it’s sufficient to note that its window has passed. Stewed blue fruits with woody anise and spice notes. Smelled hot. Palate was very secondary and hot. Dried blueberries, dusty earth, and a raisiny finish.
September 18, 2017 - really "Good" Acidity on this bottle, starts out Tart but not too much. It improved at 1 hour was a nice mix of Rhone styled new world Grenache and some Earthy Pinot notes. Quite Brambly but worked well with Chicken, Rice and Haricot Verts...More fruit showed toward the end. Reminded me of a Dirty & Rowdy Mouvedre at times. Know it has Cabernet but it was hiding. Good showing....
2 days later much better showing more Fruit and depth.
November 20, 2016 - Clearly past it's prime. Asparagus on the noise and tartic acid on the tongue.
August 4, 2011 - Scholium Dinner (Ripple - Cleveland Park, Washington, D.C.): While drinking this with Abe, he spent a good deal of time describing this wines story and the role that winemaking had in the final product. I'm happy he did, because when I first smelled the nose I was sure that it was heat damaged. Abe said that reduction was a natural part of this wine, and not a flaw. Good to know. The nose had stewed warm dark fruits; plums, blackberries, and blueberries. There was also a warm charcoal note too. The palate was far more to my liking with spicy red and dark fruits with a nice floral component. Very nice acidity on the finish too.
November 7, 2010 - interesting. alcohol nosefor first 20 minutes, then disappear. Tannins seem to be dropping out leaving sweet fruit.
August 2, 2010 - Interesting red-- certain tartness; ruby red with copious amounts of fine sediment. Interesting...
July 28, 2010 - You drink Abe's wine to learn something and here's what I learned from this wine: Cabernet and Syrah kind of cancel each other out, varietally speaking, which results in a wine that lacks distinction but is drinkable (albeit in a big, blowsy way). The wine is deep purple in color, with aromas of huckleberry, blueberry, and grape with an elusive floral note. The grapeyness of the palate hits you next, which does shade into more complex tastes of berries, spice, and flowers. Quaffable with pizza or chili but not if you plan to drive after, since it is pretty high up there in the alcohol department. I detected no heat from the alcohol (all the more dangerous) but trust me: it's there. Expensive for what you get @ $35
January 12, 2010 - Very funky and different...but in an okay way. Incredibly long finish (at least 40 seconds). Nose of cherry, new car leather, and a cedar cigar box. Tastes of sour grapes or unripe berries with some jammy notes. A bit vegetal. Smoky. Still very tannic. It's like you're smelling a mature Old World wine and then you're tasting something completely different. This is not for everyone.
January 2, 2010 - Popped the cork and noticed that this had thrown a TON of sediment, and therefore decanted. This wine has a blueberry/blackberry nose with chocolate and pine. The pine threw me at first, it had a household cleanser smell to it, but it was more obvious after awhile. Palate-wise this was like pomegranate juice, in that it had rich red fruit and a tart finish to it. It really went through a sweet to tart transition with each sip, like eating pomegranates.
50+5+12+15+5