Community Tasting Note

z_willus_d wrote:

Monday, October 18, 2010 - Popped and gave it 30-min in my glass before trying. This is the 3rd bottle I've opened of 6 and all have had a smear of red up one side of the cork - disconcerting. The color is murky and I see some bricking in dark burgundy liquid. The bouquet is musty as of damp dirt. It showed some mulling strawberries on opening but has since declined into the olfactory stamp of ancient ruins. Hiding beneath the stones are scents of cherry pit and squeezed black olives. I also get a sense of maderization and some port reduction caramel. The palate is far more expressive (and hot) than I expected or recall from previous tastings (though there I had decanted). Sweet cherry flavors mingle with dusty earth and anise root. This full bodied Merlot-based red exhibits an endowed mid-palate (showing plenty of tasty blackberry) that turns creamy from a well integrated oak influence. The medium+ length finish fades from sweet to bitter with leather, crushed olive pits and even sweet/sour red currant. Alcohol heat really shows at this point, and I believe this ill effect might improve with a good 1-2 hour decant session. I'm really happy with this bottle and it's showing better than others I've tried in the not so recent past. The mouthfeel is almost there. This is a fine example of a US-WA Bordeaux blend; it's quintessential Merlot of the sunnier kind. Good stuff...now?!?

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