Fully matured, beautifully balanced and complex. Roses, sweet red orlik tobacco, mahogany, raisins, prunes. A bit rusty/metallic and alcoholic initially, but it evaporates with a quick decant. Finishes long and beautiful with a seductive sweetness. Rivals mature top Bordeaux.
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Wow this is good now. The smell alone. Try mixing an older Gazin with a Tenuta Nuova.. dumbfounded here. Beetroot, mahogany, roses, tobacco, prunes, tomato paste and a bit of powdered sugar.. Soo complex. The taste is overpowered by an acidity and much more lean and finishes somewhat in balance. The only sweetness here was the powdered sugar and prunes and finishes tight.
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During decanting an aroma of cabbage was dominating. After two hours the cabbage was gone and floral and herbal notes came out, a little bit tobacco. During the evening only a little bit of fruit came to life, black currant fruit and leaves. During the entire evening the acidity was ever present, the entire tongue was covered and the lack of fruit was dominating the finish. Should we have decanted it longer.. maybe.. or could this develop further with longer aging.. Perhaps.
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1987 Bodegas Riojanas Rioja Monte Real Gran Reserva
8/16/2023 - Clauswf Likes this wine: 95 Points
Fully matured, beautifully balanced and complex. Roses, sweet red orlik tobacco, mahogany, raisins, prunes. A bit rusty/metallic and alcoholic initially, but it evaporates with a quick decant. Finishes long and beautiful with a seductive sweetness. Rivals mature top Bordeaux.
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1990 Marqués de Murrieta Rioja Ygay Reserva
8/16/2023 - Clauswf Likes this wine: 94 Points
Wow this is good now. The smell alone. Try mixing an older Gazin with a Tenuta Nuova.. dumbfounded here. Beetroot, mahogany, roses, tobacco, prunes, tomato paste and a bit of powdered sugar.. Soo complex.
The taste is overpowered by an acidity and much more lean and finishes somewhat in balance. The only sweetness here was the powdered sugar and prunes and finishes tight.
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1986 Château Haut-Brion
3/16/2018 - Clauswf Likes this wine: 89 Points
During decanting an aroma of cabbage was dominating. After two hours the cabbage was gone and floral and herbal notes came out, a little bit tobacco. During the evening only a little bit of fruit came to life, black currant fruit and leaves. During the entire evening the acidity was ever present, the entire tongue was covered and the lack of fruit was dominating the finish. Should we have decanted it longer.. maybe.. or could this develop further with longer aging.. Perhaps.
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