Blind tasting (5 bottles in $10 - $500 range) (The Sumoba compound): Nose: Dark and almost musty earth, like with a bit of mulch, clean stones, and forest undergrowth. Fruits like red and blue berries come out with time. Bell pepper notes are wafting around.. annoyingly, like a fart.
Palate: Silvery minerals and graphite, tannin like steeped tea dive into the finish, with dark unripe fruits with a slight bitterness making its presence known throughout the palate. Bell peppers are also reflected here on the palate, but it goes away with around 6 hours of air. The fruits slowly got darker as well with more time, but at a snails pace.
[Blind tasting info in story]
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But, you can buy 5 for the price of 1...: Unfortunately, myself and the rest of the tasters had a similar experience with this wine and was not becoming of the Colgin’s I have had in the past nor did it reflect the high scores seen from critics. This bottle (I am hoping bottle or at minimum, bad phase) had its moments where I thought it might come around, showing lovely red fruit notes right at PnP (which ultimately led me to the 91+ score at the end of this TN), but with air and time, it became a bit bitter and high on the acid. Others mentioned a green note but I did not get that as much as they did and it was mentioned that after 6 hours of slow ox air that green note all but disappeared, giving me hope that this is a phase. If I had to score today, 91-93.
Okay Day 2: Much better. The fruit was much more apparent and more obvious than on Day 1. The bitterness and acid was still a bit elevated. Tannins were a bit more grippy. I think knowing that this is Colgin, I hold them to a higher standard and even though I say things such as elevated acidity and slight bittnerness is that my history with Colgin is that it could be on the ripe side but it is almost always balanced.
This is a brilliant vintage for this wine. Wonderful aromatics, ripe fruit, plush tannins, huge depth of flavor and amazing purity make for one of the better wine experiences I've had in the past six months. For all its up front charm and rounded edges, there is plenty of spine to keep it together, and it doesn't get flabby or unfocused, but rather hones in with more air. Finishes super long and gets longer with more air. If opening now, I suggest 12 hours of decant, since it just kept developing the entire time we had it open, and that was with 5 hours of double decant to start.
3/17/2024 - WineBurrowingWombat wrote:
Blind tasting (5 bottles in $10 - $500 range) (The Sumoba compound): Nose: Dark and almost musty earth, like with a bit of mulch, clean stones, and forest undergrowth. Fruits like red and blue berries come out with time. Bell pepper notes are wafting around.. annoyingly, like a fart.
Palate: Silvery minerals and graphite, tannin like steeped tea dive into the finish, with dark unripe fruits with a slight bitterness making its presence known throughout the palate. Bell peppers are also reflected here on the palate, but it goes away with around 6 hours of air. The fruits slowly got darker as well with more time, but at a snails pace.
[Blind tasting info in story]
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3/17/2024 - bsumoba wrote:
But, you can buy 5 for the price of 1...: Unfortunately, myself and the rest of the tasters had a similar experience with this wine and was not becoming of the Colgin’s I have had in the past nor did it reflect the high scores seen from critics. This bottle (I am hoping bottle or at minimum, bad phase) had its moments where I thought it might come around, showing lovely red fruit notes right at PnP (which ultimately led me to the 91+ score at the end of this TN), but with air and time, it became a bit bitter and high on the acid. Others mentioned a green note but I did not get that as much as they did and it was mentioned that after 6 hours of slow ox air that green note all but disappeared, giving me hope that this is a phase. If I had to score today, 91-93.
Okay Day 2: Much better. The fruit was much more apparent and more obvious than on Day 1. The bitterness and acid was still a bit elevated. Tannins were a bit more grippy. I think knowing that this is Colgin, I hold them to a higher standard and even though I say things such as elevated acidity and slight bittnerness is that my history with Colgin is that it could be on the ripe side but it is almost always balanced.
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1/30/2024 - Cristal2000 Likes this wine: 98 Points
This is a brilliant vintage for this wine. Wonderful aromatics, ripe fruit, plush tannins, huge depth of flavor and amazing purity make for one of the better wine experiences I've had in the past six months. For all its up front charm and rounded edges, there is plenty of spine to keep it together, and it doesn't get flabby or unfocused, but rather hones in with more air. Finishes super long and gets longer with more air. If opening now, I suggest 12 hours of decant, since it just kept developing the entire time we had it open, and that was with 5 hours of double decant to start.
1 person found this helpful, do you? Yes - No / Comments (4)