As with all Bass Phillip PN, decanting has a profound and positive effect on the aroma and flavour profile of the wine. I suggest at least 2 hours for this relatively young wine. It was released under this label, I understand because it didn’t make the cut for Crown Prince. Nevertheless, it is still very obviously a Bass Phillip PN with all those strange BP traits.
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Perfect example of this wine. Exhibited strong malolactic notes on opening with hints of honeysuckle. The acidity was in balance and didn't build up through the course of the bottle. We had a camembert fondue with the wine but the cheese tended to overpower the wine in spite of the malo. Jeremy Oliver gives the wine a rating of 97 and beleivces that it will drink well until 2011. I disagree with his rating, 97 is a high score and the wine would need to be more complex to be rated this highly.
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2015 Bass Phillip Pinot Noir Old Cellar
3/14/2018 - robfrith Likes this wine: 92 Points
As with all Bass Phillip PN, decanting has a profound and positive effect on the aroma and flavour profile of the wine. I suggest at least 2 hours for this relatively young wine. It was released under this label, I understand because it didn’t make the cut for Crown Prince. Nevertheless, it is still very obviously a Bass Phillip PN with all those strange BP traits.
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1999 Giaconda Chardonnay Estate Vineyard
10/31/2008 - robfrith wrote: 94 Points
Perfect example of this wine. Exhibited strong malolactic notes on opening with hints of honeysuckle. The acidity was in balance and didn't build up through the course of the bottle. We had a camembert fondue with the wine but the cheese tended to overpower the wine in spite of the malo. Jeremy Oliver gives the wine a rating of 97 and beleivces that it will drink well until 2011. I disagree with his rating, 97 is a high score and the wine would need to be more complex to be rated this highly.
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1991 Moss Wood Cabernet Sauvignon
9/7/2008 - robfrith wrote: 93 Points
Another beauty, cigar box, soft tannins but good structure. A classic. needs at least 2 hours of decanting before revealing its true character.
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