Think the community has it rated spot on. In a great drinking window right now, does not need much decanting. Had more depth on the palate than the nose for us, but no complaints here. Gave the balance of fruit and structure that says it probably has another solid 18-24 months.
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Pop and pour and served with food (pork chops, and onions, in case you were wondering). Followed for about 4 hours (both with food and after dinner). Re-corked and tasted the following day. A hearty wine, with some bacon notes, black olives, and dried cherries. Some black pepper corns and a hint of oak. Seems a little disjointed and should benefit from time or a long decanting period (3 or 4 hours).
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6/27/2022 - Pearcebarr wrote: 87 Points
Might be over the hump, but showing secondary and tertiary notes really well.
Tobacco, black olive, leather, and a hint of juicy fruit. Acidity is a bit too low for my liking.
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11/29/2020 - Ace5glassesinthesky Likes this wine: 92 Points
Incredible smooth. Good fruit left, some lingering chocolate notes on the end that faded after about 30 minutes open
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12/2/2018 - Sugarb Likes this wine: 91 Points
Think the community has it rated spot on. In a great drinking window right now, does not need much decanting. Had more depth on the palate than the nose for us, but no complaints here. Gave the balance of fruit and structure that says it probably has another solid 18-24 months.
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2/5/2017 - tarenshaw Likes this wine:
Deep ruby-purple, moderate staining on the glass.
Overripe plum & blackberry, rosemary, purple flowers, licorice, crushed rock, grilled meat... Full-bodied, moderate-plus length.
From the Red Willow vineyard in Yakima Valley.
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10/17/2015 - t_moderne wrote: 88 Points
Pop and pour and served with food (pork chops, and onions, in case you were wondering). Followed for about 4 hours (both with food and after dinner). Re-corked and tasted the following day.
A hearty wine, with some bacon notes, black olives, and dried cherries. Some black pepper corns and a hint of oak. Seems a little disjointed and should benefit from time or a long decanting period (3 or 4 hours).
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