This one didn't have the TCA, but it didn't have enough stuffing to rate 16 years of storage. It's okay, but there's no development of complexity. Wouldn't buy again.
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Definitely needed a lot of decant time. Smelled spoiled at first with bacterial and old vegetables on nose. But this dissipated over a couple of hours and some herbs and tobacco came out. Still some nice fruit and tannin. Earthy, complex and long. Very good with braised short ribs.
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Cabernet (CA and BDX) blind tasting at C&S: Reserved nose with hints of funky barnyard and some leather and dark fruits. Medium body. Tannic and dry finish. Quite tasty but feels closed. This needs a longer decanting to shine. 89-90
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Blind Bordeaux Tasting (Our House): Popped and poured. Tobacco, brett and a bit of green pepper on the nose. Not that appealing and much different than the bottle we opened in June. Better on the palate, medium+ body, red and black fruit, bit of tobacco. Noticeable tannic structure, which I didn't note in the last bottle. Seems like the decant made a big difference, mistake not to decant this bottle. (my 3rd, group's 4th)
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Double-decanted about an hour before serving. Baked plum and blackberry nose with hints of leather. Light to medium bodied, open and generous on the palate. A nice mix of cooked and fresh blackberry and black raspberry fruit. This is fruit dominated but there's a surprising amount of acidity keeping it in check. The tannins seem to have melted away, leaving a somewhat simple but delicious, quaffable, ready-to-drink Bordeaux.
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It starts with some brett type aromas that quickly change into more dark fruits and earth with a hint of baked plum. After an hour+ in a glass this show more floral, deep nose with hints of cedar and earth. On the palate cedar, dark fruits, leather and smoke and plums (baked plum is distractive, but this disappears with air). Very good acidity and still quite strong tannins. Great match with baked NY Strip steak.. It really opens up nicely with time, very long finish. This was quite ready with the food, but needs to be decanted for an hour or two. It softened overnight (vacu-vined) but still needed an hours of swirling to get rid of baked fruit aromas and show more juicy, savory cedar and dark fruits. Tannins are still quite strong. Denser profile and more tar than the first night. This is quite good but might need a 1-2 years to soften further. 90-91 (adding 0.5pts for the future potential).
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Garnet core with an orange rim. The nose showed some brett that went away after some time. This wine is drinkable but it;s over the hill. It still has tannins but the acidity is all but gone, there is no depth of flavors, no length at all. tastes like water with tannins. Judging be the other reviews of the community I probably had a bad bottle
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Very tightly wound upon opening. Decanted for two plus hours and began to open. The nose had some barnyard at first but opened to licorice, anise, menthol, and and herbs. It tended to be a bit green at times. The acid and tannins were still very strong and have the ability to take this wine another 10 years. Good structure, nice finish. Gets better with time open.
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4/10/2014 - wine&roses wrote: 88 Points
This one didn't have the TCA, but it didn't have enough stuffing to rate 16 years of storage. It's okay, but there's no development of complexity. Wouldn't buy again.
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4/9/2014 - wine&roses wrote: 86 Points
Past it, plus a touch of ATC.
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2/19/2014 - toontune wrote: 93 Points
A couple of years since the last tasting did some wonderful things to this bottle. Beautifully aged. Bravo.
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3/13/2013 - Doblk Likes this wine: 90 Points
Definitely needed a lot of decant time. Smelled spoiled at first with bacterial and old vegetables on nose. But this dissipated over a couple of hours and some herbs and tobacco came out. Still some nice fruit and tannin. Earthy, complex and long. Very good with braised short ribs.
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11/1/2012 - jamesbtracey Likes this wine: 87 Points
Nice and firm tannin, definitely get farmyard notes and red berries
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10/7/2012 - pagejshawjr wrote: flawed
Corked and VA
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3/24/2012 - europat55 wrote: 88 Points
Our own Jugement de Paris with 10+ years old affordable wines (Our House, San Jose, CA): Nice nose with hints of barnyard, leather, dark berries and tobacco. Light to medium bodied. Still a little tannic. Tasted blind.
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12/7/2011 - dke wrote: 89 Points
Cabernet (CA and BDX) blind tasting at C&S: Reserved nose with hints of funky barnyard and some leather and dark fruits. Medium body. Tannic and dry finish. Quite tasty but feels closed. This needs a longer decanting to shine. 89-90
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12/2/2011 - toontune wrote: 88 Points
Earthy, green pepper, not yet showing the pleasant signs of aging. Not impressed.
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9/24/2011 - zscheiner Likes this wine: 88 Points
Blind Bordeaux Tasting (Our House): Popped and poured. Tobacco, brett and a bit of green pepper on the nose. Not that appealing and much different than the bottle we opened in June. Better on the palate, medium+ body, red and black fruit, bit of tobacco. Noticeable tannic structure, which I didn't note in the last bottle. Seems like the decant made a big difference, mistake not to decant this bottle. (my 3rd, group's 4th)
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6/27/2011 - zscheiner Likes this wine: 89 Points
Double-decanted about an hour before serving. Baked plum and blackberry nose with hints of leather. Light to medium bodied, open and generous on the palate. A nice mix of cooked and fresh blackberry and black raspberry fruit. This is fruit dominated but there's a surprising amount of acidity keeping it in check. The tannins seem to have melted away, leaving a somewhat simple but delicious, quaffable, ready-to-drink Bordeaux.
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5/17/2011 - dke wrote: 91 Points
It starts with some brett type aromas that quickly change into more dark fruits and earth with a hint of baked plum. After an hour+ in a glass this show more floral, deep nose with hints of cedar and earth. On the palate cedar, dark fruits, leather and smoke and plums (baked plum is distractive, but this disappears with air). Very good acidity and still quite strong tannins. Great match with baked NY Strip steak.. It really opens up nicely with time, very long finish. This was quite ready with the food, but needs to be decanted for an hour or two. It softened overnight (vacu-vined) but still needed an hours of swirling to get rid of baked fruit aromas and show more juicy, savory cedar and dark fruits. Tannins are still quite strong. Denser profile and more tar than the first night. This is quite good but might need a 1-2 years to soften further. 90-91 (adding 0.5pts for the future potential).
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4/16/2011 - Dapz wrote: flawed
Garnet core with an orange rim. The nose showed some brett that went away after some time. This wine is drinkable but it;s over the hill. It still has tannins but the acidity is all but gone, there is no depth of flavors, no length at all. tastes like water with tannins. Judging be the other reviews of the community I probably had a bad bottle
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3/13/2011 - pagejshawjr wrote: 93 Points
Very tightly wound upon opening. Decanted for two plus hours and began to open. The nose had some barnyard at first but opened to licorice, anise, menthol, and and herbs. It tended to be a bit green at times. The acid and tannins were still very strong and have the ability to take this wine another 10 years. Good structure, nice finish. Gets better with time open.
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1/21/2004 - rjonwine@gmail.com wrote: 93 Points
Lovely lilac, lavender nose; tasty and gorgeous fruit, with firm but sweet underlying tannins and good, sweet tannic finish
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