blind One guessed right the region, many of us were in Bordeaux or Burgundy. Nice extract sweetness, roses, tar and tobacco. At his peak, one of the Top 4 WOTN. 99
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Even better than the previous bottle, this wine stopped the table in it's tracks and that included Jancis Robinson, David Ramey, Cathy Corison and Rosemary Cakebread. Magnificent color, still fine tannins, great length, loads of fresh fruit and a stateliness rarely found in wines these days.
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Light and transparent brick color. In the beginning, some off aromas of dill and gherkin. This disappeared after a while in the glass, and the aromas became clean and fruity with sweet red berries. Very precise, intense and concentrated on the palate. This bottle was a lot better than one tasted seven years ago, and more in line with a 1958, tasted six years ago.
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Perfect storage, full saturated cork, incredible wine. Nose and palate are in full sync and this wine will not get better, and in fact it would be hard to even get better. Beautiful!
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Opened 8-10 hours or so before a quick double-decant and serving. I'm still chasing the magical experience I had with this wine a decade or so ago and, realistically, I think those bottles are going to be the very rare exception at this point. This one was very good. It still had a good bit of, almost Dujacesque, sweet red fruit and dried florals, but they're muted by age with a lot of more autumnal flavors picking up. The palate shows this bottle's age more. It's clean, but with some decay and heavy tones that leave it a touch flat despite a remaining structural backbone. Still, enjoyable enough and certainly better than my last bottle.
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8-9 hour slow-o and a quick double decant. Beautiful nose of tar, dried florals and still fresh red cherries. Good concentration and power on the palate. Excellent.
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Nebbiolos, white truffles, Volume III (Chicago, IL): Opened around 10 AM, double decanted about an hour or two before service. A sense of juiciness and freshness on the nose, with a hint of sweetness. Definitely some signs of dried flowers, and fairly autumnal in quality. Touch of earth and lots of savoury notes on the palate. All that said, I can't shake the feeling that this seems just a little tired at this point, which perhaps is fair.
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Dinner with the Barolo Boyz (Officine Brera - Los Angeles CA): Opened, decanted 90 minutes before serving. Caramelized and dried red cherry aromas and flavors with brown sugar and floral charm. Lots of earth, but clean, delicate and texturally so elegant. Also kept getting better for an hour+, then slowly started to shorten.
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2018 Festa dal Barolo gala dinner Large format I cannot remember if it was 1.5 or 3L
Soy, decaying leaves/ sous bois, beef broth and ferrous notes. The fruit is more plus than cherry at this point. Some subtle balsamic notes There is good lift and acidity that keeps it in balance. a little broader stocked detail than the Mascarello before it. Fading gracefully, this is fully tertiary at this point. Others at the table liked it more than I. Still a treat and generous share.
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Thirteenth Annual White Truffle Dinner (Chez Weber - Chicago IL): Late night, small glass, brief note. Lots of fully mature red cherry with plenty of earth and licorice. While I no longer seemed to have the ability to write anything about this wine, I recall this as very enjoyable.
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Gaja Sori Tilden White Truffle Dinner (Ai Fiori): Distinct Italian spice and tar. Intriguing and and expressive, but not nearly as dynamic as the nose on either of the ‘71s. Developing some maple. Palate is more striking and lively than the tertiary nose suggests and provides a flavorful and structured mouthful.
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Very light brick red. Unexpected smell of gause and blue cheese (!) upon opening, this blows off and leaves a very pure and delicate aroma of red berries, balsamico and rosehips. Fantastic taste! Slightly timid at first, perfumed and "feminine", but this is just a camouflage, it's not shy at all after some seconds in the mouth, but powerful and consentrated. Very pure and clean fruit, perfect maturity and without any hint of over-ripeness or over the edge-cellaring. This is just perfect harmony and at level with the '67 tasted last month.
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Seriously depressed cork with a bit of seepage made me find a reason to open this, and the cork was loose enough to fall into the bottle with pressure. Fully autumnal, with a good dose of tea leaves on the nose. Some slight traces of red fruit on the palate, and thankfully a welcome fine, tannic lift that keeps the wine from being too old to enjoy. Touch of tawny on the finish. Certainly not up to my last bottle of this a few years ago, but drinkable enough.
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Tertiary nose with leather, mushroom, dried tea leaf and some dried red fruit. Cigar box with a hint of smoke. Very soft with tannin completely melted away. Peaked at 30mins and needed to be drunk right away to preserve the aromas.
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Rather disintegrated cork. Light tawny red. Old nebbiolo aromas with paint / furniture polish, dried flowers, tar etc. Exciting, and still a pleasure to drink, but it has lost much of the fruit and does not appear as good as one 58 example I tasted recently.
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I get a note of paint on the nose, and I'm thinking VA. Ryan says that when he opened this five or so hours ago, the nose was all beef stock, but not now. Palate shows red fruit and dried spice box, is rather savory on the finish. This is really charming, the palate is great, but for that note of VA on the nose. Old Gaja, Giacosa and others; Forgione.
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Porøs kork som brekker i to, 2/3 er gjennomtrukket så jeg antar at denne er lagret liggende. Rester av størknet hvit jord langs flasken, og jeg antar at det har vært gode lagringsforhold. Fillnivå ca. 3,7 cm.
På duft er dette veldig fint utviklet, ikke så " ungdommelig" som forrrige flaske. Veldig åpen. Som å entre en te-forretning, balsamico, krydderspice. Jeg finner et lite floralt preg, veldig elegant og lett til tross for en nokså utviklet nese. Blir etter tettere og mer maskulin mot tjære og tobakk, men det lekne og florale preget lurer i bakgrunnen.
Fine markjordbær ved inngang, krydderspice også i munn, elegant, leken syre, dog fullt utviklet. Midtpartiet preges av en syrlig rødfrukt, fantastisk syre, lett sødme, litt balsamico. Magisk avslutning.
Jeg trodde at forrige flaske fremsto som helt perfekt, men denne balanserer så tett opp mot det optimale modningsplatået som det er mulig å komme. Helt perfekt akkurat nå, herfra går det nok bare nedover. Drukket til traktkantarell- risotto, men best til meditasjon.
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Bottle, fill and cork all good. This is a classic barbaresco- not like the modern Gajas. Brilliant ruby color. Roses, goudron, citrus peel - unmistakably nebbiolo. Very good, but not quite on the level of some old Giacomo Conterno, Prunotto and produttoris I have had
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Pop & pour. Lys farge, oransje kant. Åpner litt innesluttet med rips, nypete og lang syrlig rødfrukt. Frisk og "ungdommelig". Utvikler seg meget positivt i glasset og blir mer mørk og maskulin etter 30 min. Tobakk, tjære og trøfler på duft kommer frem etterhvert. Mer body også i munn med litt tid, fast syrlig grep, meget elegant fin syrlig frukt med en lang avslutning. Legger på seg utover kvelden, lag på lag, med krydderspice på nesen, så elegant, så elegant. Interessant å følge denne utover, siste glasset var best etter 3 timer. Perfekt flaske.
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It was quite nice with its spicy cherry, fennel, earth, strawberry, tobacco and truffle filled personality. Better on the nose than the palate, which was marred by the rustic tannins.
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Opened 2 bottles. The first one way passed its prime and i will score it 79. Funny nose at the first 20 mins. Still some fruits, all tannins gone and hence a pretty simply wine with no structure. The second one is scored higher at 87. Still managed to show some floral nose and structure. Drink up asap.
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Popped and poured. Dusty ruby with brown overtones. Incredibly complex nose of cherries, dried flowers, tar, old saddle leather and earth. Great mouthfeel with bright acidity buffeting the still noticeable tannins. Very well balanced. Wonderful.
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Store forventninger. Et whiff av madeira ved åpning som alltid øker pulsen på flaskens eier... Det blåste av som det så ofte gjør. Overraskende ung i stilen, fortsatt frukttoner og tanniner som fortsatt tar. Vinen utviklet seg voldsomt i glasset , gav stadig nye opplevelser. Lag på lag med vinopplevelse i denne. Roser, steinsopp, høstløv... NYDELIG! En av mine største vinopplevelser; topp 5. Til indrefilet av kalv med steinsopprisotto og blomkålpurre + meditativ periode før desserten og ostene.
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Jen's birthday; 11/9/2008-11/10/2008 (Chicago, IL): All candied red cherry and white truffle - a heady, penetrating nose that could easily come from a '90 rather than a '61. A mouthfeel that's a bit hollow at first, but rounds out absolutely beautiful with a bit of air. Silky front with a bit of tannin on the end and a firm acidic kick. Feminine, beautiful wine. Lasted and improved over the ~2 hours it was decanted. In a great place.
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Tasting of Italy by the DRC-club (Brugweg - Velp): This was the last bottle in a line-up of Gaja Barbaresco: 1988, 1985, 1974, 1961. The last, but certainly not the least, quite the contrary: this was a great wine indeed, incredible vitality, high acidity, but what excitement! This is so great, perhaps the best Barbaresco I ever had.
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Here’s a wonderful Thanksgiving treat from the cellar of my generous ‘Old World’ Brother In Law. (I haven’t ever taken a shot at him in these postings have I?} We had a bit of trouble removing the cork from this bottle and ended up having to gently pour the wine into a small decanter. I was concerned that all of the air would over-speed the progression of the wine – not to worry – it slowly but surely improved in weight and complexity for nearly 2 hours. It started out orangish red in the decanter. The nose had dried cherry, slight hints of tar (Mrs. ‘Old World’ Brother In Law thought pepper), mushrooms, and amazingly fresh flowers. The palate was silky with cherries, more of the earthy mushrooms, and quite substantial fine tannin. The finish on this beautiful wine really rallied as the night went on finally offering surprisingly fresh, sweet fruit and fine tannins as I savored my last sip. Ethereal!
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3/3/2024 - aquacongas wrote: 99 Points
blind
One guessed right the region, many of us were in Bordeaux or Burgundy. Nice extract sweetness, roses, tar and tobacco. At his peak, one of the Top 4 WOTN. 99
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2/23/2024 - MC2 Wines Likes this wine:
Just opened right before serving so still opening up. More dried fruits. Red fruits. A bit of spice. Needs more time in the glass. Lovely.
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6/23/2023 - Frijole wrote:
light brickish maroon brown, slight cloudy, brickish hue
Nose: cranberry, plum, sweet tobacco, leather, black pepper, musk, clove, bay leaf, vanilla, balsamic, caramel, porcini, touch barnyard, oak
Pal: cranberry, plum, orange rind, sweet tobacco, leather, cigar, musk, dust, clove, bay leaf, vanilla, balsamic, caramel, porcini, black pepper, touch barnyard, minerals, oak
Feel: medium, savory, touch acidity, touch cloying
Finish: medium, long
TC9
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4/3/2023 - G SQUARED Likes this wine: 99 Points
Even better than the previous bottle, this wine stopped the table in it's tracks and that included Jancis Robinson, David Ramey, Cathy Corison and Rosemary Cakebread. Magnificent color, still fine tannins, great length, loads of fresh fruit and a stateliness rarely found in wines these days.
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2/25/2023 - AudunG wrote: 94 Points
Light and transparent brick color. In the beginning, some off aromas of dill and gherkin. This disappeared after a while in the glass, and the aromas became clean and fruity with sweet red berries. Very precise, intense and concentrated on the palate. This bottle was a lot better than one tasted seven years ago, and more in line with a 1958, tasted six years ago.
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1/12/2023 - G SQUARED Likes this wine: 98 Points
Perfect storage, full saturated cork, incredible wine. Nose and palate are in full sync and this wine will not get better, and in fact it would be hard to even get better. Beautiful!
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12/31/2022 - jamesabdavis wrote:
Oxidised :(
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4/24/2021 - BradE wrote:
These old Gaja bottles frequently impress, as did this one. I liked it a lot.
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3/18/2020 - ptmilne wrote: 94 Points
Very old, very lovely. Still a few tannins, not much fruit.
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12/14/2019 - ShadowIII Likes this wine: 94 Points
very complex nose, leather, mushroom, tar, graphite, cherry, very much alive, full mouth feel, subdued tannins, long finish
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11/17/2018 - psmith wrote: 92 Points
Opened 8-10 hours or so before a quick double-decant and serving. I'm still chasing the magical experience I had with this wine a decade or so ago and, realistically, I think those bottles are going to be the very rare exception at this point. This one was very good. It still had a good bit of, almost Dujacesque, sweet red fruit and dried florals, but they're muted by age with a lot of more autumnal flavors picking up. The palate shows this bottle's age more. It's clean, but with some decay and heavy tones that leave it a touch flat despite a remaining structural backbone. Still, enjoyable enough and certainly better than my last bottle.
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11/17/2018 - Nanda wrote: 94 Points
8-9 hour slow-o and a quick double decant. Beautiful nose of tar, dried florals and still fresh red cherries. Good concentration and power on the palate. Excellent.
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11/17/2018 - acyso wrote: 90 Points
Nebbiolos, white truffles, Volume III (Chicago, IL): Opened around 10 AM, double decanted about an hour or two before service. A sense of juiciness and freshness on the nose, with a hint of sweetness. Definitely some signs of dried flowers, and fairly autumnal in quality. Touch of earth and lots of savoury notes on the palate. All that said, I can't shake the feeling that this seems just a little tired at this point, which perhaps is fair.
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5/16/2018 - Burgundy Al wrote: 92 Points
Dinner with the Barolo Boyz (Officine Brera - Los Angeles CA): Opened, decanted 90 minutes before serving. Caramelized and dried red cherry aromas and flavors with brown sugar and floral charm. Lots of earth, but clean, delicate and texturally so elegant. Also kept getting better for an hour+, then slowly started to shorten.
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2/2/2018 - cct wrote: 89 Points
2018 Festa dal Barolo gala dinner
Large format I cannot remember if it was 1.5 or 3L
Soy, decaying leaves/ sous bois, beef broth and ferrous notes. The fruit is more plus than cherry at this point. Some subtle balsamic notes There is good lift and acidity that keeps it in balance. a little broader stocked detail than the Mascarello before it. Fading gracefully, this is fully tertiary at this point. Others at the table liked it more than I. Still a treat and generous share.
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11/17/2017 - Burgundy Al wrote:
Thirteenth Annual White Truffle Dinner (Chez Weber - Chicago IL): Late night, small glass, brief note. Lots of fully mature red cherry with plenty of earth and licorice. While I no longer seemed to have the ability to write anything about this wine, I recall this as very enjoyable.
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11/9/2017 - The Vines That Bind wrote: 92 Points
Gaja Sori Tilden White Truffle Dinner (Ai Fiori): Distinct Italian spice and tar. Intriguing and and expressive, but not nearly as dynamic as the nose on either of the ‘71s. Developing some maple. Palate is more striking and lively than the tertiary nose suggests and provides a flavorful and structured mouthful.
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10/12/2017 - GuWin wrote: 95 Points
Very light brick red. Unexpected smell of gause and blue cheese (!) upon opening, this blows off and leaves a very pure and delicate aroma of red berries, balsamico and rosehips. Fantastic taste! Slightly timid at first, perfumed and "feminine", but this is just a camouflage, it's not shy at all after some seconds in the mouth, but powerful and consentrated. Very pure and clean fruit, perfect maturity and without any hint of over-ripeness or over the edge-cellaring. This is just perfect harmony and at level with the '67 tasted last month.
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11/18/2016 - tinybubbles Likes this wine: 90 Points
Great nose, with cardamom, nutmeg and clove. Weaker palate with a slightly metallic finish. 90-91
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11/12/2016 - psmith wrote: 85 Points
Seriously depressed cork with a bit of seepage made me find a reason to open this, and the cork was loose enough to fall into the bottle with pressure. Fully autumnal, with a good dose of tea leaves on the nose. Some slight traces of red fruit on the palate, and thankfully a welcome fine, tannic lift that keeps the wine from being too old to enjoy. Touch of tawny on the finish. Certainly not up to my last bottle of this a few years ago, but drinkable enough.
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5/21/2016 - Mentat wrote: 91 Points
Tertiary nose with leather, mushroom, dried tea leaf and some dried red fruit. Cigar box with a hint of smoke. Very soft with tannin completely melted away. Peaked at 30mins and needed to be drunk right away to preserve the aromas.
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4/19/2016 - AudunG wrote: 90 Points
Rather disintegrated cork. Light tawny red. Old nebbiolo aromas with paint / furniture polish, dried flowers, tar etc. Exciting, and still a pleasure to drink, but it has lost much of the fruit and does not appear as good as one 58 example I tasted recently.
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10/15/2015 - Pknut wrote:
I get a note of paint on the nose, and I'm thinking VA. Ryan says that when he opened this five or so hours ago, the nose was all beef stock, but not now. Palate shows red fruit and dried spice box, is rather savory on the finish. This is really charming, the palate is great, but for that note of VA on the nose.
Old Gaja, Giacosa and others; Forgione.
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3/20/2015 - Henda wrote: 98 Points
Porøs kork som brekker i to, 2/3 er gjennomtrukket så jeg antar at denne er lagret liggende. Rester av størknet hvit jord langs flasken, og jeg antar at det har vært gode lagringsforhold. Fillnivå ca. 3,7 cm.
På duft er dette veldig fint utviklet, ikke så " ungdommelig" som forrrige flaske. Veldig åpen. Som å entre en te-forretning, balsamico, krydderspice. Jeg finner et lite floralt preg, veldig elegant og lett til tross for en nokså utviklet nese. Blir etter tettere og mer maskulin mot tjære og tobakk, men det lekne og florale preget lurer i bakgrunnen.
Fine markjordbær ved inngang, krydderspice også i munn, elegant, leken syre, dog fullt utviklet. Midtpartiet preges av en syrlig rødfrukt, fantastisk syre, lett sødme, litt balsamico. Magisk avslutning.
Jeg trodde at forrige flaske fremsto som helt perfekt, men denne balanserer så tett opp mot det optimale modningsplatået som det er mulig å komme. Helt perfekt akkurat nå, herfra går det nok bare nedover. Drukket til traktkantarell- risotto, men best til meditasjon.
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12/21/2014 - vindictive wrote:
Bottle, fill and cork all good. This is a classic barbaresco- not like the modern Gajas. Brilliant ruby color. Roses, goudron, citrus peel - unmistakably nebbiolo. Very good, but not quite on the level of some old Giacomo Conterno, Prunotto and produttoris I have had
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12/21/2014 - Henda Likes this wine: 95 Points
Pop & pour. Lys farge, oransje kant. Åpner litt innesluttet med rips, nypete og lang syrlig rødfrukt. Frisk og "ungdommelig". Utvikler seg meget positivt i glasset og blir mer mørk og maskulin etter 30 min. Tobakk, tjære og trøfler på duft kommer frem etterhvert. Mer body også i munn med litt tid, fast syrlig grep, meget elegant fin syrlig frukt med en lang avslutning. Legger på seg utover kvelden, lag på lag, med krydderspice på nesen, så elegant, så elegant. Interessant å følge denne utover, siste glasset var best etter 3 timer. Perfekt flaske.
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11/30/2013 - Hotspur21 Likes this wine: 94 Points
Refined and plummy with great depth.
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5/23/2013 - Jeff Leve wrote: 89 Points
It was quite nice with its spicy cherry, fennel, earth, strawberry, tobacco and truffle filled personality. Better on the nose than the palate, which was marred by the rustic tannins.
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11/6/2011 - emkc wrote:
Opened 2 bottles. The first one way passed its prime and i will score it 79. Funny nose at the first 20 mins. Still some fruits, all tannins gone and hence a pretty simply wine with no structure. The second one is scored higher at 87. Still managed to show some floral nose and structure. Drink up asap.
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8/2/2011 - slamhk wrote: 92 Points
Opened up after half hour. Thick silky texture with cherries and leather. Would drink last bottle sooner rather than later.
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4/10/2011 - jlemerond wrote: 93 Points
Popped and poured. Dusty ruby with brown overtones. Incredibly complex nose of cherries, dried flowers, tar, old saddle leather and earth. Great mouthfeel with bright acidity buffeting the still noticeable tannins. Very well balanced. Wonderful.
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4/10/2010 - stiang wrote: 98 Points
Store forventninger. Et whiff av madeira ved åpning som alltid øker pulsen på flaskens eier... Det blåste av som det så ofte gjør. Overraskende ung i stilen, fortsatt frukttoner og tanniner som fortsatt tar. Vinen utviklet seg voldsomt i glasset , gav stadig nye opplevelser. Lag på lag med vinopplevelse i denne. Roser, steinsopp, høstløv... NYDELIG! En av mine største vinopplevelser; topp 5. Til indrefilet av kalv med steinsopprisotto og blomkålpurre + meditativ periode før desserten og ostene.
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4/8/2010 - JJL wrote: 88 Points
Great nose of truffle, chocolate and cinnamon. Not much on the palate - all nose points.
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6/19/2009 - grapemaven wrote: flawed
Was looking forward to this but most definitely corked in spite of perfect cork.
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11/9/2008 - psmith wrote:
Jen's birthday; 11/9/2008-11/10/2008 (Chicago, IL): All candied red cherry and white truffle - a heady, penetrating nose that could easily come from a '90 rather than a '61. A mouthfeel that's a bit hollow at first, but rounds out absolutely beautiful with a bit of air. Silky front with a bit of tannin on the end and a firm acidic kick. Feminine, beautiful wine. Lasted and improved over the ~2 hours it was decanted. In a great place.
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10/30/2008 - MauriceE wrote: 97 Points
Tasting of Italy by the DRC-club (Brugweg - Velp): This was the last bottle in a line-up of Gaja Barbaresco: 1988, 1985, 1974, 1961. The last, but certainly not the least, quite the contrary: this was a great wine indeed, incredible vitality, high acidity, but what excitement! This is so great, perhaps the best Barbaresco I ever had.
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11/23/2006 - greenblanket wrote:
Here’s a wonderful Thanksgiving treat from the cellar of my generous ‘Old World’ Brother In Law. (I haven’t ever taken a shot at him in these postings have I?} We had a bit of trouble removing the cork from this bottle and ended up having to gently pour the wine into a small decanter. I was concerned that all of the air would over-speed the progression of the wine – not to worry – it slowly but surely improved in weight and complexity for nearly 2 hours. It started out orangish red in the decanter. The nose had dried cherry, slight hints of tar (Mrs. ‘Old World’ Brother In Law thought pepper), mushrooms, and amazingly fresh flowers. The palate was silky with cherries, more of the earthy mushrooms, and quite substantial fine tannin. The finish on this beautiful wine really rallied as the night went on finally offering surprisingly fresh, sweet fruit and fine tannins as I savored my last sip. Ethereal!
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