Very dark red. Open 48 hours. Nose is of dark fruit liqueur, vanilla. Satiny, rich dark fruit, and red fruit, menthol. Some alcohol and bright acid. Surprisingly smooth tannin. Long, pure fruit finish. So what makes this dark, oaky wine excellent and so many of those other dark oaky wines from Priorat or Napa or Central Coast tiresome? I suggest it's balance; good acid, silky tannin, relatively moderate alcohol.
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Sweetness, tannins, slight earthiness. Left for a day with NO real improvement in softness or complexity of flavour. Needs at least 5 to 10 years more of cellaring. This wine will out live me.
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Out of the three VS from the 2000's (2005, 2009 and 2010) this is the one I enjoyed the most during the tasting. It was somewhat the most feminine of the three which I preferred. Some said that it reminded them of a Chateauneuf-du-pape. I can see that. But a feminine one. Charming aromas of cherry, black berry, strawberry, blueberries, tobacco leaf, licorice powder, chocolate. Very complex nose. The palate was incredibly balanced. Tannins were there but not over the top. Did get better with air. We decanted it for 2 hours. 30 minutes should be minimum. 2 hours ideally. Gorgeous wine.
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Clear deep ruby/garnet; clean medium plus nose of brambleberry, balsamic and tobacco leaf; dry; high acidity; high tannins; high alcohol; medium plus body; medium plus to pronounced flavour intensity; palate is tarter with addition of dried prunes, leather, garrigue and eucalyptus; long finish; drink now or in 5 years; remains fresh, energetic and lively despite the beautiful tertiary
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Huge wine with an enormous bouquet. a ton of coconut, American oak, tobacco, ripe cherry whip cream, blueberries, cocoa powder, roses, liquorice, and orange peel. Spanish wine at its apogee.. Kaleidoscopic flavours. As big as it is, this retains its elegance, silky and with firm, dusty tannins. I’m more inclined to give this a decade to be more integrated and developed.
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1/1/2024 - KVM wrote:
Very dark red. Open 48 hours. Nose is of dark fruit liqueur, vanilla. Satiny, rich dark fruit, and red fruit, menthol. Some alcohol and bright acid. Surprisingly smooth tannin. Long, pure fruit finish.
So what makes this dark, oaky wine excellent and so many of those other dark oaky wines from Priorat or Napa or Central Coast tiresome? I suggest it's balance; good acid, silky tannin, relatively moderate alcohol.
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12/31/2023 - Pinot Peter wrote:
Sweetness, tannins, slight earthiness. Left for a day with NO real improvement in softness or complexity of flavour. Needs at least 5 to 10 years more of cellaring. This wine will out live me.
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12/17/2023 - Philolesen Likes this wine: 96 Points
Out of the three VS from the 2000's (2005, 2009 and 2010) this is the one I enjoyed the most during the tasting. It was somewhat the most feminine of the three which I preferred. Some said that it reminded them of a Chateauneuf-du-pape. I can see that. But a feminine one.
Charming aromas of cherry, black berry, strawberry, blueberries, tobacco leaf, licorice powder, chocolate. Very complex nose. The palate was incredibly balanced. Tannins were there but not over the top.
Did get better with air. We decanted it for 2 hours. 30 minutes should be minimum. 2 hours ideally.
Gorgeous wine.
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10/29/2023 - Brent25 Likes this wine: 94 Points
Clear deep ruby/garnet; clean medium plus nose of brambleberry, balsamic and tobacco leaf; dry; high acidity; high tannins; high alcohol; medium plus body; medium plus to pronounced flavour intensity; palate is tarter with addition of dried prunes, leather, garrigue and eucalyptus; long finish; drink now or in 5 years; remains fresh, energetic and lively despite the beautiful tertiary
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10/2/2023 - wineton.mee wrote: 94 Points
Huge wine with an enormous bouquet. a ton of coconut, American oak, tobacco, ripe cherry whip cream, blueberries, cocoa powder, roses, liquorice, and orange peel. Spanish wine at its apogee.. Kaleidoscopic flavours. As big as it is, this retains its elegance, silky and with firm, dusty tannins. I’m more inclined to give this a decade to be more integrated and developed.
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