Un beau cab franc, bien frais, qui se délie après 1-2h d’aération. Sur les fruits noirs bien mûres, un brin d’épices douces, poussière de roche. Bouche fraiche et ample, rien n’accroche, fondu, aucune trace d’oxydation. Très bien.
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Whoa! Tons of barnyard funkaliciousness. Definitely not going to be everyone's cup of tea. Think opposite of Silver Oak, Caymus, La Crema and Rombauer Chard in the crowd pleasing department. I think I prefer this in it's youth more than with a little age on it. The fresh fruit is needed to balance out the poopiness and the earthiness of this wine. On the palate, plum and dark strawberry, white pepper and meat. Medium tannin and structure. Decently long finish. Had a hunch it would go well with lamb, so I served it alongside a seared and roasted lamb loin with Ras El Hanout on a bed of Israeli couscous with golden raisins, almonds and mint and a side of roasted carrots.
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Vinetasters: Loire red (Wilmette, IL): Served double blind. Bright cherry, but slightly faecal and brett-inflected. Seems less than clean thanks to those notes that also persist on the palate. Slightly bitter and not very complex -- high acid and astringent. My 4th, group's 4th.
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Vinetasters: Cabernet Franc (Skokie, IL): Served double blind. Something went clearly wrong with this bottle as it was extraordinarily cloudy and had tons of fine sediment, with the colour turning almost pinkish. Far cleaner than it looks, this has pronounced herbaceousness as well as tart cranberry flavours. Thin, with very little by way of flavour. My 4th, group's 5th. Especially after the reveal, I suspect some sort of latent chemical instability causing the pigment molecules to fall out of solution.
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I found this somewhat lean and lacking in fruit. I guess they go for a more mineral style but given the hot vintage I was hoping for a more supple texture...
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8/19/2023 - ManuKey wrote: 89 Points
Un beau cab franc, bien frais, qui se délie après 1-2h d’aération. Sur les fruits noirs bien mûres, un brin d’épices douces, poussière de roche. Bouche fraiche et ample, rien n’accroche, fondu, aucune trace d’oxydation. Très bien.
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4/22/2023 - GrapeCrusader Likes this wine: 89 Points
Whoa! Tons of barnyard funkaliciousness. Definitely not going to be everyone's cup of tea. Think opposite of Silver Oak, Caymus, La Crema and Rombauer Chard in the crowd pleasing department. I think I prefer this in it's youth more than with a little age on it. The fresh fruit is needed to balance out the poopiness and the earthiness of this wine. On the palate, plum and dark strawberry, white pepper and meat. Medium tannin and structure. Decently long finish. Had a hunch it would go well with lamb, so I served it alongside a seared and roasted lamb loin with Ras El Hanout on a bed of Israeli couscous with golden raisins, almonds and mint and a side of roasted carrots.
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1/15/2023 - acyso wrote: 88 Points
Vinetasters: Loire red (Wilmette, IL): Served double blind. Bright cherry, but slightly faecal and brett-inflected. Seems less than clean thanks to those notes that also persist on the palate. Slightly bitter and not very complex -- high acid and astringent. My 4th, group's 4th.
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11/7/2021 - acyso wrote: flawed
Vinetasters: Cabernet Franc (Skokie, IL): Served double blind. Something went clearly wrong with this bottle as it was extraordinarily cloudy and had tons of fine sediment, with the colour turning almost pinkish. Far cleaner than it looks, this has pronounced herbaceousness as well as tart cranberry flavours. Thin, with very little by way of flavour. My 4th, group's 5th. Especially after the reveal, I suspect some sort of latent chemical instability causing the pigment molecules to fall out of solution.
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6/7/2019 - Capt Cutlass wrote: 87 Points
I found this somewhat lean and lacking in fruit. I guess they go for a more mineral style but given the hot vintage I was hoping for a more supple texture...
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