95% Tannat, 5% Cab Franc from vines of 40+ years of age from a select parcel of Peyros's property; aged in new oak for 20 months and I think it sees some microbullage. This is much better than I anticipated. It's got a big, garriguey and spicy nose with some brett along with snappy cherry, some old wood, tires. Really surprisingly fresh and balanced with winsome snap and verve and just a faint trace of tannins on the finish. After 3+ hours in the decanter a very lively and direct red-fruited aspect emerges that's really delightful. The wine is not at all ponderous or slick or creamy, all of which I expected given the new oak elevage. Eons better than the Peyros VV, which is dull and marked by oak in comparison.
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1/10/2009 - Chomsky wrote:
95% Tannat, 5% Cab Franc from vines of 40+ years of age from a select parcel of Peyros's property; aged in new oak for 20 months and I think it sees some microbullage. This is much better than I anticipated. It's got a big, garriguey and spicy nose with some brett along with snappy cherry, some old wood, tires. Really surprisingly fresh and balanced with winsome snap and verve and just a faint trace of tannins on the finish. After 3+ hours in the decanter a very lively and direct red-fruited aspect emerges that's really delightful. The wine is not at all ponderous or slick or creamy, all of which I expected given the new oak elevage. Eons better than the Peyros VV, which is dull and marked by oak in comparison.
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2/27/2006 - plitton wrote:
Cyrano's Bistro/Sam's Wine & Spirits Cassoulet Dinner (Cyrano's Bistro, Chicago): Deep and potent--really complex. Drink it now and give it 2 hours of decant time. Should cellar very well. Try it again in 2-3 years.
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