4th Saturday Brown Bagger (R&C's): Clay, red fruit and vegetal aromas with a plastic/Band-Aid quality underneath. Vegetal notes on the palate too, along with herbs and red fruit, with a charred, toasted flavor on the finish. More cherry qualities as it sat, turning sour on the finish.
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Day 1 - Central Coast Tastings (Central Coast - CA): Despite being a pop and pour, I thought this was pretty elegant. Sure it'll be better in 3-5 years, but it already shows nice rose and earthy notes. Lots of structure in the mix too...if you're shy with tannins, watch out!
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I understand the other CT comments about the volatile aroma. It definitely changes from minute to minute. Primary aroma & taste to me is red cherry. But the aroma includes hints of leather, butter, roses, licorice, raspberries. Very high acidity and drying tannin level. The nose is very nuanced (and volatile), but in your mouth it's a full frontal assault. Light color, medium body. I haven't drunk many Nebbiolos, so I don't know if this is typical, but it does grow on you.
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Not sure what to think. Nose is volatile, a bit tawny in character, but starts to show more complexity after open for 2 hours. Very high acidity, yet dried fruit character (cherry, prune). Big structure. Finish doesn't really bring the inner perfume and tarry character of Nebbiolo, though. Holding full judgement until day 2. Right now it's rather monolithic.
No development overnight, remained monolithic and a bit rustic. Has elements of Nebbiolo varietal character but remains mostly fruit driven. Hold and see if it develops.
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5/29/2018 - duane@longviewfamilygroup.ca Likes this wine: 90 Points
Stunning wine. Lots of cellaring time left. Very robust.
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2/28/2015 - AllRed wrote: 85 Points
4th Saturday Brown Bagger (R&C's): Clay, red fruit and vegetal aromas with a plastic/Band-Aid quality underneath. Vegetal notes on the palate too, along with herbs and red fruit, with a charred, toasted flavor on the finish. More cherry qualities as it sat, turning sour on the finish.
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8/15/2013 - tooch wrote: 87 Points
Day 1 - Central Coast Tastings (Central Coast - CA): Despite being a pop and pour, I thought this was pretty elegant. Sure it'll be better in 3-5 years, but it already shows nice rose and earthy notes. Lots of structure in the mix too...if you're shy with tannins, watch out!
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4/8/2013 - budh wrote: 89 Points
I understand the other CT comments about the volatile aroma. It definitely changes from minute to minute. Primary aroma & taste to me is red cherry. But the aroma includes hints of leather, butter, roses, licorice, raspberries. Very high acidity and drying tannin level. The nose is very nuanced (and volatile), but in your mouth it's a full frontal assault. Light color, medium body. I haven't drunk many Nebbiolos, so I don't know if this is typical, but it does grow on you.
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11/9/2012 - Cabfrancophile wrote: 84 Points
Not sure what to think. Nose is volatile, a bit tawny in character, but starts to show more complexity after open for 2 hours. Very high acidity, yet dried fruit character (cherry, prune). Big structure. Finish doesn't really bring the inner perfume and tarry character of Nebbiolo, though. Holding full judgement until day 2. Right now it's rather monolithic.
No development overnight, remained monolithic and a bit rustic. Has elements of Nebbiolo varietal character but remains mostly fruit driven. Hold and see if it develops.
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