I agree with the general take that Michigan reds aren't quite there yet, but I'm interested in the region so wanted to give this one a try. I'd say if you give it just the right amount of time to open up (60 minutes or so), you get a nice drinkable window in which it shows baking spice, licorice, pomegranate, and strawberry. On the palate, the tannin is gritty and the licorice note on the midpalate is nice. Acidity quite high.
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9/28/2021 - Jessie and Max wrote:
I agree with the general take that Michigan reds aren't quite there yet, but I'm interested in the region so wanted to give this one a try. I'd say if you give it just the right amount of time to open up (60 minutes or so), you get a nice drinkable window in which it shows baking spice, licorice, pomegranate, and strawberry. On the palate, the tannin is gritty and the licorice note on the midpalate is nice. Acidity quite high.
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9/19/2021 - theebigjuan Likes this wine: 88 Points
Cab Franc and Blaufrank blend
Medium ruby in the glass. Smoke, green leaf, red and dark berry on the nose. M+ intensity. Smells a bit hot.
M body. Peppery on the palate plying with berry for my attention. Acid M- and tannin M- to M. Length M-.
It's a flavorful and vibrant wine that falls off quickly. Let's see how it does with the pork chops. Will edit if needed.
This was originally tasted at the winery and this tasting is from the bottle purchase.
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4/20/2021 - Vino Me wrote: 88 Points
Some Northern Michigan Wine Notes; 4/15/2021-4/20/2021 (Old Mission and Leelanau Peninsulas): Tasted at the Cook's House Restaurant and paired with braised beef cheeks. A blend of Cabernet Franc, Blaufränkisch and Merlot. Crimson color. Round texture with leather, coffee and ripe plum notes. Moderate tannins. 88 points.
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