A tall, aerating pour leads directly to aromas that gather steadily. Initial sensations of berries, savory earth, and dried leaf lead to an excavation fitted with salted raspberries broiled in sunshine. The tannins are remarkable: gripping, ripe, and generously proportioned. It's a conspiracy of appetite arousal, and it eats its own tail as the finish demands to be quenched with another drink. This action elucidates intersecting strands of truffle, and anise/cherry cordial, and dark crust on a rib chop. This is a pleasure to drink.
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A thread of pitched-yeast/reduction takes only a minute to vacate, leaving room for beckoning baked earth and red blueberry. Mouthwatering to smell. A drink is an active, fleshy globe—at first. With time it develops contrast and detail, until it's flogging those delicious! punctuation! marks! Naïve grape flavor—see last year's notes—has aged away, yielding to pin cherry, iron gravel, plum jam, and dot-shaped dark green leaves. I can imagine this vintage eventually taking on a shape that resembles berry cordial and maduro cigars, but not yet. This is just out of its crib. 24 HOURS later: last 9 oz. paired with miso-fish soup from Goblin. That's the way to go. Air helped a bit; pairing with fish helped more. Last night's menu: pan crusted hangar steak, straight and chopped into a burrito. Delicious, but not nearly as adorable as fresh flavored Sangiovese with fish. As I drain the last 2 oz. I notice the taste of red, Spanish peanut skin. It's flattering, and completely unrelated to infamous peanut flavors in various, darling, dirty natty wines.
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The wine looks rosy colored. There is no sediment in the bottle. It smells like blueberry. The body is light/medium. The wine has polished texture. The wine finishes medium. The wine has medium acidity.
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2/24/2024 - Putnam Weekley Likes this wine: 90 Points
A tall, aerating pour leads directly to aromas that gather steadily. Initial sensations of berries, savory earth, and dried leaf lead to an excavation fitted with salted raspberries broiled in sunshine. The tannins are remarkable: gripping, ripe, and generously proportioned. It's a conspiracy of appetite arousal, and it eats its own tail as the finish demands to be quenched with another drink. This action elucidates intersecting strands of truffle, and anise/cherry cordial, and dark crust on a rib chop. This is a pleasure to drink.
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4/30/2023 - ManhattanBeach Likes this wine:
SFH cycling weekend; 4/29/2023-4/30/2023: Decanted for an hour or so. Lovely classic profile.
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3/25/2023 - Putnam Weekley Likes this wine: 90 Points
A thread of pitched-yeast/reduction takes only a minute to vacate, leaving room for beckoning baked earth and red blueberry. Mouthwatering to smell. A drink is an active, fleshy globe—at first. With time it develops contrast and detail, until it's flogging those delicious! punctuation! marks! Naïve grape flavor—see last year's notes—has aged away, yielding to pin cherry, iron gravel, plum jam, and dot-shaped dark green leaves. I can imagine this vintage eventually taking on a shape that resembles berry cordial and maduro cigars, but not yet. This is just out of its crib.
24 HOURS later: last 9 oz. paired with miso-fish soup from Goblin. That's the way to go. Air helped a bit; pairing with fish helped more. Last night's menu: pan crusted hangar steak, straight and chopped into a burrito. Delicious, but not nearly as adorable as fresh flavored Sangiovese with fish.
As I drain the last 2 oz. I notice the taste of red, Spanish peanut skin. It's flattering, and completely unrelated to infamous peanut flavors in various, darling, dirty natty wines.
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1/22/2023 - Hallvard91 wrote:
Medium-bodied. Cherry. Strawberries. Finish: Pepper. Slight hint of vanilla. Grapefruit.
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1/20/2023 - Spevino Likes this wine: 89 Points
The wine looks rosy colored. There is no sediment in the bottle. It smells like blueberry. The body is light/medium. The wine has polished texture. The wine finishes medium. The wine has medium acidity.
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