Spent 60+ min. in a wide-base decanter while I prepared the meal it shared table with - AMERICAN LAMBSICKLES WITH PORT-INFUSED FIG AND APRICOT CHUTNEY. Color is dark crimson-red/purple. Unimpressive nose that smells exactly like the cork, which smells like, well, wet cork mixed with strong oak - a little bit of plum and blackberry in there too. This wine comes across a bit too hot for me (it's at 15%); I can definitely feel the heat, which is vitiating my pleasure of the otherwise nice dark fruit flavors of blackberry and plum. The finish length is average for a syrah, which is to say better than most. This wine leaves a coat or film on your mouth, tongue, teeth and palate after each drink, which is actually a bit unpleasant. On further reflection, I think this wine might be partially corked. It's not oxidized, but the wet cork taste and smell are ruining the experience. I'll keep the rating at 82, which might be over-harsh if this wine is indeed corked.
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3/8/2008 - z_willus_d wrote: 82 Points
Spent 60+ min. in a wide-base decanter while I prepared the meal it shared table with - AMERICAN LAMBSICKLES WITH PORT-INFUSED FIG AND APRICOT CHUTNEY.
Color is dark crimson-red/purple. Unimpressive nose that smells exactly like the cork, which smells like, well, wet cork mixed with strong oak - a little bit of plum and blackberry in there too.
This wine comes across a bit too hot for me (it's at 15%); I can definitely feel the heat, which is vitiating my pleasure of the otherwise nice dark fruit flavors of blackberry and plum. The finish length is average for a syrah, which is to say better than most. This wine leaves a coat or film on your mouth, tongue, teeth and palate after each drink, which is actually a bit unpleasant. On further reflection, I think this wine might be partially corked. It's not oxidized, but the wet cork taste and smell are ruining the experience. I'll keep the rating at 82, which might be over-harsh if this wine is indeed corked.
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