Still showing the 03 hot vintage character. The red fruit is too ripe and too dry. Cherry liqueur and plum, bright acidity and noticeable dry tannins. There is also a hint of bitterness that I assocaite with the 03 vintage.
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I think Josh Raynold’s tasting notes for this wine are spot on. The flavor profile of this has not changed much over its life. It has softened and opened. Light but flavorful on the pallate. I will add a note of cement on the scent and some spicy, silky tannins on the finish. Nice wine but I don’t see this improving going forward.
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I'm not sure if it was the bottle itself or if this hot vintage is a little played out at 13 years. It was still very good, but with more acid up-front. Over time, it fleshed out and became quite good, especially with food.
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Funky nose...smells very raisiny like a port or a triple bock beer. Lots if sediment, decanted for 1.5 hrs. Taste matches the nose. Agree with other comments that we likely missed the prime on this one. Pairing with salty cheeses helps. Also helps to skip the inhale and just drink it. Since we compared it with port, decide to try pairing with dark chocolate more as a dessert wine. Unfortunately, this was not much of an upgrade.
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5/12/2021 - dcwino wrote: 85 Points
Still showing the 03 hot vintage character. The red fruit is too ripe and too dry. Cherry liqueur and plum, bright acidity and noticeable dry tannins. There is also a hint of bitterness that I assocaite with the 03 vintage.
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3/17/2021 - Pinotfanbg Likes this wine: 90 Points
I think Josh Raynold’s tasting notes for this wine are spot on. The flavor profile of this has not changed much over its life. It has softened and opened. Light but flavorful on the pallate. I will add a note of cement on the scent and some spicy, silky tannins on the finish. Nice wine but I don’t see this improving going forward.
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10/12/2019 - John O' wrote: flawed
over the hill had to pitch
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6/12/2016 - ekenneth wrote: 91 Points
I'm not sure if it was the bottle itself or if this hot vintage is a little played out at 13 years. It was still very good, but with more acid up-front. Over time, it fleshed out and became quite good, especially with food.
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10/18/2014 - Dan Lacher wrote: 86 Points
Funky nose...smells very raisiny like a port or a triple bock beer. Lots if sediment, decanted for 1.5 hrs. Taste matches the nose. Agree with other comments that we likely missed the prime on this one. Pairing with salty cheeses helps. Also helps to skip the inhale and just drink it. Since we compared it with port, decide to try pairing with dark chocolate more as a dessert wine. Unfortunately, this was not much of an upgrade.
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