Large format:3L. Color is youthful garnet, good clarity, dense and almost opaque. Smells are currant, smoke, barnyard, vanilla, cedar, and raw meat. Tastes are sour cherries, soy, bell pepper, dry leaves, and black pepper and earth. Tannins are like sheets of steel.
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DIY Holiday BYO Dinner (Amali in NYC): Like its brethren the 84 a bit over the hill. Do get some fruit and kindof a brown sugar quality to it, but the later taste is starting to be a bit acidic in the bad way. Wonder if it would have blown off with a bit of time.
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Very interesting color. Deep mulberry, almost blackberry purple/red, with strong tones of black, and a paling rim which shows some softening towards an ambering of that black/purple. The whole thing beginning to brick a little. Fascinating!
Curious and funky nose. Bandaids at first, with a muted plummy fruit underneath. Ah! At the 15 minute mark a very nice nose appears. Deep, ripe complex cabernet wafts forth. Nice!
Palate easy and forthcoming. Soft and generous. That same plum profile, with some current, almost rhubarb-like notes showing up. After 10 minutes in the glass the tannins and acid begin to creep in. Thinning even more over time. This palate does not match the nose. Nose is rich and deep, the palate is thin and angular.
I don't think I like this very much. Disjointed and clumsy. Unknit, and unraveling further. This is a poorly made bottle of wine in my book. Doesn't seem like a storage issue, but maybe it got a huge whack somewhere along the way. If this is a representative bottle, I'd say drink up before this goes even further down the tubes.
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5/19/2017 - hackey37 Likes this wine: 91 Points
Large format:3L. Color is youthful garnet, good clarity, dense and almost opaque. Smells are currant, smoke, barnyard, vanilla, cedar, and raw meat. Tastes are sour cherries, soy, bell pepper, dry leaves, and black pepper and earth. Tannins are like sheets of steel.
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12/22/2016 - MC2 Wines wrote:
DIY Holiday BYO Dinner (Amali in NYC): Like its brethren the 84 a bit over the hill. Do get some fruit and kindof a brown sugar quality to it, but the later taste is starting to be a bit acidic in the bad way. Wonder if it would have blown off with a bit of time.
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7/12/2012 - europat55 wrote: 92 Points
1987 Cabernet Retrospective, Part 4 (Tom's house in Palo Alto, California): Lightest red among the wines in this tasting. Some browning around the edges. Generous nose. Cherries, plum. Smooth, silky. Tasted blind.
My #2, Group's #8
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5/24/2009 - sawira wrote: flawed
DOA.
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5/5/2009 - sawira wrote: 76 Points
Very interesting color. Deep mulberry, almost blackberry purple/red, with strong tones of black, and a paling rim which shows some softening towards an ambering of that black/purple. The whole thing beginning to brick a little. Fascinating!
Curious and funky nose. Bandaids at first, with a muted plummy fruit underneath. Ah! At the 15 minute mark a very nice nose appears. Deep, ripe complex cabernet wafts forth. Nice!
Palate easy and forthcoming. Soft and generous. That same plum profile, with some current, almost rhubarb-like notes showing up. After 10 minutes in the glass the tannins and acid begin to creep in. Thinning even more over time. This palate does not match the nose. Nose is rich and deep, the palate is thin and angular.
I don't think I like this very much. Disjointed and clumsy. Unknit, and unraveling further. This is a poorly made bottle of wine in my book. Doesn't seem like a storage issue, but maybe it got a huge whack somewhere along the way. If this is a representative bottle, I'd say drink up before this goes even further down the tubes.
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