Medium intensity, ruby, clear Nose: blackcurrant, orange zest, black cherries , strawberry, toffee, vanilla , plums , nettles , medium plus intensity, youthful Palate: dry, full body, high acidity, medium plus tannins , medium alcohol , coffee, black cherry , strawberry, medium plus intensity, long finish blackcurrant, Very good, can drink now but has potential for ageing
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Aromatics just leap out of the glass, red fruits and candy, cooked rhubarb, very pronounced lemony acidity on entry that continues through the midpalate - feels like a touch too much tartaric acid put in. Good persistence, red fruits, lavender and barbecued meat notes, touch of green stalk. Fine burr of tannins on the palate, medium to full bodied. Sealed under diam, the core of fruit will allow this to age another few years. Would recommend leaving this for another 3-5 years.
Day 3: acidity even more pronounced and out of balance. Not sure about this one. Poured remaining half of bottle down the sink.
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Seemed a bit edgy at first with jangly acid Around 2 hours and it had settled down, day two even better Dark in appearance Beetroot, earth Slight herbal note, pepper, spice A lovely feminine, cool climate expression Needs time to develop, but a very nice wine Looking forward to the 2017
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1/20/2023 - Patrik Mellstrom Likes this wine: 89 Points
Medium intensity, ruby, clear
Nose: blackcurrant, orange zest, black cherries , strawberry, toffee, vanilla , plums , nettles , medium plus intensity, youthful
Palate: dry, full body, high acidity, medium plus tannins , medium alcohol , coffee, black cherry , strawberry, medium plus intensity, long finish blackcurrant,
Very good, can drink now but has potential for ageing
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1/18/2020 - chbeaumont wrote: 90 Points
Ruby; Haney, fresh red berries, cherry, primary svelte; lively, crunchy red fruit, cherries, bright acidity; lean finish. Age ability difficult to judge.
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2/8/2019 - lightning wrote: 87 Points
Aromatics just leap out of the glass, red fruits and candy, cooked rhubarb, very pronounced lemony acidity on entry that continues through the midpalate - feels like a touch too much tartaric acid put in. Good persistence, red fruits, lavender and barbecued meat notes, touch of green stalk. Fine burr of tannins on the palate, medium to full bodied. Sealed under diam, the core of fruit will allow this to age another few years. Would recommend leaving this for another 3-5 years.
Day 3: acidity even more pronounced and out of balance. Not sure about this one. Poured remaining half of bottle down the sink.
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1/30/2018 - michael_cooke Likes this wine: 90 Points
Seemed a bit edgy at first with jangly acid
Around 2 hours and it had settled down, day two even better
Dark in appearance
Beetroot, earth
Slight herbal note, pepper, spice
A lovely feminine, cool climate expression
Needs time to develop, but a very nice wine
Looking forward to the 2017
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9/25/2017 - Parko82 wrote: 93 Points
13.5% ABV
Dark cherry red with cherry hue.
Red plum, black cherry and black olive... There's also some green pepper, dusty tannins and floral violets and roses.
Bloody like this, needs a good 3 to 4 hour decant or leave it another year..
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