• Larry&Ron Likes this wine:

    October 9, 2019 - Had it at Bresca with Ian & Cathy Cohn. Very reserved at first, then it blossomed into a restrained well-drinking wine.

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  • Lype Likes this wine: 92 points

    December 22, 2018 - More subtle than the -99 but gains power while in the glass, velvety and sophisticatedly liquorice driven subtle but firmly structured taste, probably at its peak right now. This vintage is more about force than power.

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  • MC2 Wines Likes this wine:

    December 11, 2018 - Acker BYO 2018 (Tribeca Grille): A wine which really needs food to bring out the best aspects of it. By itself it's a bit faded and muted. With the short rib, it feels a bit fresher. Hint of fruit and a touch of sweetness in addition to the leather.

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  • Fftjr Likes this wine: 97 points

    September 9, 2018 - Outstanding. Near perfectly balanced fruit and tannin. I’d say drank at perfect time, though will probably could go a few more years.

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  • Nyccablover Likes this wine:

    June 15, 2018 - Amali BYO Dinner (Amali Restaurant - NY, NY): This was in a great spot for me tonight - in contrast to the bottle I tried last summer which was very tannic. This was very "tangy" with tart blackberry fruit, dusty tannins, sun warmed earth, and a zingy lively mouthfeel. Really fun to drink and quite enjoyable!

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  • MC2 Wines Likes this wine:

    June 15, 2018 - Another Amali BYO dinner (Amali in NYC): The freshest this wine has ever tasted to me. It's still got the fruit and then still that smokey cigar overlay. It's quite nice. Drinking well. This bottle had many years left although given previous experience with the wine I know that can vary a lot.

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  • Rcapria Does not like this wine:

    March 23, 2018 - astringent - brown - chemical flavor - just bad!

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  • Motz wrote: 93 points

    September 18, 2017 - Tasted over two days. Among the more Bordeaux-like Tuscan wines I have tasted in that the 20 percent Sangiovese showed similar to Pomerol Merlot grown in clay, as opposed to the expansive dustiness, tomato leaf elements, and meatiness that Sangiovese typically imparts to Super Tuscan blends. Also, the 70 percent Cabernet Sauvignon, while unmistakable with its pepper and blackcurrant notes, showed equally, if not slightly less prominently, than this Pomerol-like element. Quite well resolved, fruit is present but takes a back seat to interwoven moist red clay, tobacco, worn chaps and saddle leather, charcuterie, smoldering campfire ember, blackcurrant, pepper garden, and graphite notes. Very interesting! Medium acid and medium minus tannins also indicate that the wine has peaked or is very near to it. Recommend drinking by 2020.

    Overall, a deeply intriguing wine, more sophisticated than powerful, yet I came away with the impression that this could have, and probably should have, delivered a good deal more, particularly considering the price. A wine that I would love to drink regularly, but not one I would pay for. Among the best 93 point wines I have tasted, one whose essences with long remain in my memory, but alas, only to a 93 point tune.

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  • Frank Schneider wrote: 94 points

    September 10, 2017 - Dark and rich with good fruits and finish. Pnp ! Was singing from the start. Very serious Supertuscan !!! I like it , but i doubt if it is worth the currant market price. Drink

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  • Nyccablover wrote:

    August 27, 2017 - A week in Napa for the Napa Valley Grape Growers Harvest STOMP party; 8/22/2017-8/27/2017 (Napa, CA): Following on the heels of the '85 Mouton, this was a really tough transition. Where that was all elegant and silky, this still seemed to have some ripping tannins and lots of black tar. It was popped and poured, so I suspect this would have benefited from a long decant - for a best showing. It softened up a bit in the glass with 30 minutes of air and started to reveal some dark fruits, but would not recommend a pop and pour on this one.

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