Pours a fuchsia rim, a color reminiscent of a plum skin.
The nose exhibits whiffs of orange, lavender and honey, golden raisin, candied blueberry and cherry.
On the palate, this wine took several hours to reveal more than a plush, silky light blue fruit and lemon fresh wine. After 4 hours open in the bottle, it has a nice tart acidity of lemon juice, and an interesting mid palate that hints at holiday spice. The wine finishes with notes of cranberry and blackcurrant.
After drinking this wine on a hot summer night, i would recommend opening it instead on a cold evening, perhaps around thanksgiving ala turkey, etc.. several more years in the cellar wiill see it integrating into a more sophisticated and intoxicating wine.
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2006 Marquis Philips Cabernet Sauvignon S2
7/20/2010 - skinowdrinklater wrote: 89 Points
Slightly cloying on the sweet raisin, fig, and vanilla-butterscotch-caramel. has a mouthfeel and weight like mourvedre.
based on an earlier tasting, i would say this is going to turn into maple syrup soon.
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2005 Ferraton Père & Fils Hermitage Les Miaux
7/20/2010 - skinowdrinklater Likes this wine: 89 Points
Pours a fuchsia rim, a color reminiscent of a plum skin.
The nose exhibits whiffs of orange, lavender and honey, golden raisin, candied blueberry and cherry.
On the palate, this wine took several hours to reveal more than a plush, silky light blue fruit and lemon fresh wine. After 4 hours open in the bottle, it has a nice tart acidity of lemon juice, and an interesting mid palate that hints at holiday spice. The wine finishes with notes of cranberry and blackcurrant.
After drinking this wine on a hot summer night, i would recommend opening it instead on a cold evening, perhaps around thanksgiving ala turkey, etc.. several more years in the cellar wiill see it integrating into a more sophisticated and intoxicating wine.
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2006 Walter Hansel Winery Chardonnay Cuvée Alyce
7/20/2010 - skinowdrinklater Likes this wine: 93 Points
Possibly losing some of its youth, I did not get the magic in this bottle. Recommend drinking now. Cheers.
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