From the PnP, I knew this was going to be a Cab that I would adore. The nose was just full of earth, minerals, a bit of barnyard, plum, and black currant. Poured into a small decanter and sealed the rest of the bottle with a Repour. The initial sip matched the nose with a lot of pencil shavings.
Decanted for an hour before writing tasting notes. A lot of graphite on the nose followed by candied black currant, a bit of plum, a hint of iodine, and this undertone of earth. Very easy drinking for such a young cab. Medium bodied with just the right level of acidity. Palate is fresh with plums, black currents, and blackberries along with a spice profile of pine needles, juniper, thyme, and licorice. Ticklish and round tannins bring in the graphite and pencil shavings. Long spicy, earthy, and graphite driven finish with a hint of candied currant and blackberry.
I'd avoid pairing with a prime cut of steak as I did. The wine didn't have enough tannins to soak up the fat. I think lamb or veal would be a much better pairing.
I was not expecting this to be this approachable. I can see why they co-ferment a bit of this with the Tannat most years, but it fails to reach the level of greatness the Tannat obtains. I think the other two bottles I have will age well in the medium term, but I just don’t get the feeling this has the stuffing for long 10+ year aging. I want to rate this higher, but it’s not complex enough to get there. I really like the style and want more cabs like this.
1 person found this helpful, do you? Yes - No
/ Comment
5/11/2024 - CLUBLFE wrote:
Used to cook
Do you find this review helpful? Yes - No / Comment
6/23/2022 - ChateauShiny Likes this wine: 88 Points
From the PnP, I knew this was going to be a Cab that I would adore. The nose was just full of earth, minerals, a bit of barnyard, plum, and black currant. Poured into a small decanter and sealed the rest of the bottle with a Repour. The initial sip matched the nose with a lot of pencil shavings.
Decanted for an hour before writing tasting notes. A lot of graphite on the nose followed by candied black currant, a bit of plum, a hint of iodine, and this undertone of earth. Very easy drinking for such a young cab. Medium bodied with just the right level of acidity. Palate is fresh with plums, black currents, and blackberries along with a spice profile of pine needles, juniper, thyme, and licorice. Ticklish and round tannins bring in the graphite and pencil shavings. Long spicy, earthy, and graphite driven finish with a hint of candied currant and blackberry.
I'd avoid pairing with a prime cut of steak as I did. The wine didn't have enough tannins to soak up the fat. I think lamb or veal would be a much better pairing.
I was not expecting this to be this approachable. I can see why they co-ferment a bit of this with the Tannat most years, but it fails to reach the level of greatness the Tannat obtains. I think the other two bottles I have will age well in the medium term, but I just don’t get the feeling this has the stuffing for long 10+ year aging. I want to rate this higher, but it’s not complex enough to get there. I really like the style and want more cabs like this.
1 person found this helpful, do you? Yes - No / Comment