Probably 1-2 years past its prime, but it's still drinking very nicely. Definitely thinned out. The typical leather, violet, and pepper of PV is pretty muted. Acidity is still there, which is probably responsible for keeping this wine alive - the tannins are invisible. The flavors and aromas are pretty, and light: some nice florals and tart red fruits. This was probably a 90-92 pointer in its prime, but it doesn't make much sense to give it points today..
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This bottle has me wondering about bottle variation since it tastes like the wine Gary Vaynerchuk described in his review. Definite herbal and green notes sitting on top of some developing secondary aromas. The wine has a pleasant acidic edge which is nicely balanced by a nice malolactic roundness on the palate. Unsweetened espresso with a bit of the old-fashioned lemon rind it used to come with. Finish is long.
2 hours later note: breathing does let this wine fill out and balance the green flavors. Maybe not bottle variation, just very noticeablely affected by time exposed to air. Very nice wine.
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This wine is really at its time. Deep and dark and brooding with great aromatics and a really long finish. There's something earthy and forest floor about the nose. Palate is mouth-coating with dark chocolate and refreshing-but-integrated acidity. Tannins add a nice edge to the wine. There is noticeable malolactic and oak, but both are nice balancing factors without getting too strong within the wine. Nice.
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Gary Vaynerchuk needs to get some patience. This is a ripe wine that I find easiest to describe by comparison to Cali Zins. This one starts out seeming a bit light like the lighter versions of the zins. I tend to prefer riper, more tannic, and more licoricy zins. What can I say, I'm a new world kinda guy. Breathing makes this wine travel from lighter towards my taste. Not licorice though. It's a cherry with spice now that reminds me a bit of a Spanish Borsao grenache. Something smoky too like the Borsaos. Lots of fruit on the nose. This wine keeps that wonderful sweetness when paired with rosemary that good petit verdots should have. There's none of the weird volatile acids that pvs can get. This wine deserves real attention. BTW, for Gary's benefit, there were brussel sprouts in the stew I had with dinner. Fabulous combination, and I dedicate it to him. I don't know if I should be a regionalist and shout about how good a wine can come from the area where I live--or if this is the best evidence that every good wine has its amazing use. Either way, I like this wine.
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4/29/2014 - goodvitis.com Likes this wine:
Probably 1-2 years past its prime, but it's still drinking very nicely. Definitely thinned out. The typical leather, violet, and pepper of PV is pretty muted. Acidity is still there, which is probably responsible for keeping this wine alive - the tannins are invisible. The flavors and aromas are pretty, and light: some nice florals and tart red fruits. This was probably a 90-92 pointer in its prime, but it doesn't make much sense to give it points today..
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11/3/2012 - Lobonick wrote: 88 Points
This bottle has me wondering about bottle variation since it tastes like the wine Gary Vaynerchuk described in his review. Definite herbal and green notes sitting on top of some developing secondary aromas. The wine has a pleasant acidic edge which is nicely balanced by a nice malolactic roundness on the palate. Unsweetened espresso with a bit of the old-fashioned lemon rind it used to come with. Finish is long.
2 hours later note: breathing does let this wine fill out and balance the green flavors. Maybe not bottle variation, just very noticeablely affected by time exposed to air. Very nice wine.
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2/2/2011 - Lobonick wrote: 90 Points
This wine is really at its time. Deep and dark and brooding with great aromatics and a really long finish. There's something earthy and forest floor about the nose. Palate is mouth-coating with dark chocolate and refreshing-but-integrated acidity. Tannins add a nice edge to the wine. There is noticeable malolactic and oak, but both are nice balancing factors without getting too strong within the wine. Nice.
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2/1/2011 - ThistleB wrote: 86 Points
Started out a bit green, then the fruit exploded on the finish.
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11/27/2009 - Lobonick wrote: 88 Points
Gary Vaynerchuk needs to get some patience. This is a ripe wine that I find easiest to describe by comparison to Cali Zins. This one starts out seeming a bit light like the lighter versions of the zins. I tend to prefer riper, more tannic, and more licoricy zins. What can I say, I'm a new world kinda guy. Breathing makes this wine travel from lighter towards my taste. Not licorice though. It's a cherry with spice now that reminds me a bit of a Spanish Borsao grenache. Something smoky too like the Borsaos. Lots of fruit on the nose. This wine keeps that wonderful sweetness when paired with rosemary that good petit verdots should have. There's none of the weird volatile acids that pvs can get. This wine deserves real attention. BTW, for Gary's benefit, there were brussel sprouts in the stew I had with dinner. Fabulous combination, and I dedicate it to him. I don't know if I should be a regionalist and shout about how good a wine can come from the area where I live--or if this is the best evidence that every good wine has its amazing use. Either way, I like this wine.
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