Tart, meaty, grippy, and very enjoyable. This isn’t a deep, contemplative wine (apparently made the year after Ed Durrell sold the vineyard) at this point, but it’s in a good spot and isn’t going to die any time soon, though I suspect it’s not improving any either. Enjoy it, take good care with the high degree of sediment.
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Cork crumbled on opening, leaving bits of cork so fine that even my usual strainer couldn't stop them all. After that was fixed, we got to the wine, which was sound. Fully resolved and tertiary but sound. Very savory. This was objectively good but for my palate, I think I would have preferred it a little younger.
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Surprised to see I have a 2009 note on this from a bottle where I found the tannin resolved. That's basically the opposite of what's going on here - this is so ripped with tannin it could pass for a Cornas, and indeed at first I was worried it wasn't even going to be ready to drink yet. But the material is plenty bold enough to stand up to the structure. It's red-fruited in tone but totally tertiary with intensely savory flavors of dry-aged beef cuttings and saucisson sec. It's one of those wines that tastes so wild it's mind-boggling this all came from grapes.
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4/3/2024 - BradboBaggins wrote:
Tart, meaty, grippy, and very enjoyable. This isn’t a deep, contemplative wine (apparently made the year after Ed Durrell sold the vineyard) at this point, but it’s in a good spot and isn’t going to die any time soon, though I suspect it’s not improving any either. Enjoy it, take good care with the high degree of sediment.
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6/1/2020 - David_K wrote:
Cork crumbled on opening, leaving bits of cork so fine that even my usual strainer couldn't stop them all. After that was fixed, we got to the wine, which was sound. Fully resolved and tertiary but sound. Very savory. This was objectively good but for my palate, I think I would have preferred it a little younger.
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6/6/2018 - acyso wrote: flawed
Dinner at Pizzeria Bebu (Chicago, IL): Just heat-damaged enough that I didn't want to drink this.
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9/16/2017 - Keith Levenberg wrote: 96 Points
Surprised to see I have a 2009 note on this from a bottle where I found the tannin resolved. That's basically the opposite of what's going on here - this is so ripped with tannin it could pass for a Cornas, and indeed at first I was worried it wasn't even going to be ready to drink yet. But the material is plenty bold enough to stand up to the structure. It's red-fruited in tone but totally tertiary with intensely savory flavors of dry-aged beef cuttings and saucisson sec. It's one of those wines that tastes so wild it's mind-boggling this all came from grapes.
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4/28/2012 - oncman wrote: flawed
corked
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