Tart cherries, celery, bread and tar on the nose. Dry, acidic and high tannins immediately hit your tongue. Black pepper, currants and boysenberry. Medium finish.
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New producer for me. Double decanted and notes from 2 hrs open. Big wine (15% Abv), but surprisingly restrained on the nose: shows violets, toast, a touch of game and loads of granite. I didn't find this overly woody. On the palate: lovely acidity, heady red and black fruit, some heat, olive brine. On the finish: toast, blackberry and soft, finely grained tannin.
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This is coming across as quite oaky. After extensive aeration, the nose is showing copious quantities of rich black fruits, coffee grounds, scorched earth, red flowers and wood. Medium-full bodied and moderately tannic with great acidity, this is certainly built for the cellar. My only question is if the wood will ever become integrated into the fruit. Drink 2026-2032 92
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12/2/2023 - doughorn Likes this wine: 92 Points
Chocolate covered cherries that someone was chain smoking near.
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11/5/2023 - Mss0904 Likes this wine: 91 Points
Tart cherries, celery, bread and tar on the nose. Dry, acidic and high tannins immediately hit your tongue. Black pepper, currants and boysenberry. Medium finish.
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9/9/2023 - Mss0904 Likes this wine: 92 Points
Rosemary on the nose and black pepper and dark fruit on the palate. Dry but juicy with firm structure and tannins
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9/9/2023 - Aravind Asok wrote:
New producer for me. Double decanted and notes from 2 hrs open. Big wine (15% Abv), but surprisingly restrained on the nose: shows violets, toast, a touch of game and loads of granite. I didn't find this overly woody. On the palate: lovely acidity, heady red and black fruit, some heat, olive brine. On the finish: toast, blackberry and soft, finely grained tannin.
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7/24/2023 - WineGuyX wrote: 92 Points
This is coming across as quite oaky. After extensive aeration, the nose is showing copious quantities of rich black fruits, coffee grounds, scorched earth, red flowers and wood. Medium-full bodied and moderately tannic with great acidity, this is certainly built for the cellar. My only question is if the wood will ever become integrated into the fruit. Drink 2026-2032 92
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