Community Tasting Notes (6) Avg Score: 91.8 points

  • Clear deep ruby/garnet with big colourful legs; clean medium plus nose of cassis, cocoa, florality and black licorice; dry; high acidity; medium plus tannins; high alcohol; medium plus body; medium plus flavour intensity; palate is tarter with addition of stewed fruit and balsamic; medium plus finish; just beginning to develop tertiary notes - delicious now but will be more interesting in 5 more years; right now blinds as a young super Tuscan

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  • Not even close to a classic Spanish wine, feels more like a Napa cap with lower fruit, like isle were a bit older but very good.

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  • Lovely cassis on the nose, tobacco, spices, mocha, undergrowth and mineral notes. On the palate approachable as the tan is are well integrated and round, but still rather tights and grippy. Cool fruit, lots of depth, layered and very very long. Fantastic. Hold. 93-94+

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  • Matter of Taste: Wine Advocate Tasting (Miami, FL): Dark fruits, slight oak, complex and layered flavors. Grippy tannins. Needs at least 5 more years; winemaker agreed. (Doris 93 YES)

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  • Good grippy texture, a bit young, this wine will last long. Aromas of blackberry and blackcurrant along with black pepper, bell-pepper spices and box wood. Black fruit and herby finish

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  • The wine is clear and bright with a deep ruby colour and presence of legs. The nose is clean and developing, showing medium intensity aromas of blackberries, dark plums, dark cherries, liquorice, chocolate, vanilla and hints of nail varnish remover. The wine is dry in the mouth with a medium acidity. It has high tannins and a high alcohol. It has a full body and medium(+) intensity flavours of blackberries, dark plums, liquorice, vanilla and green bell pepper. The finish is long.

    It is a very good quality wine. It has a very nice fruit concentration, a lingering finish and a very good balance between tannins and alcohol, however it lacks a bit more of fruit concentration to reach a better balance. Can drink now, but it has enough structure and fruit concentration to develop more complex tertiary aromas over the next 5-8 years.

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