Ex-chateau release in 2018. Tertiary nose with autumn leave, fig, tea, forest floor and earth. It picked up a little more freshness with air yet it still felt over the peak.
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A private lunch (Restaurant Bak, Amsterdam, NL): Fully mature appearance, completely bricked through; light and tertiary nose, autumnal, rosehip, nuts and flowers, remarkably fresh and clear; on the palate the attack is quite silky and smooth, the overall profile is elegant and well-balanced, with well-integrated acidity and vestiges of phenolic grip; long and cool finish, tea-like but more green than black. Quite fascinating, but it requires experience with older wines to appreciate this for what it is.
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This is the 2nd Pepe red i opened (first one is 1983) and they were equally disappointing. Fruit is nowhere to be found, and on the nose its all dark sullen elements - dry leaves, stem, smoke. It was so different from what I tasted at the winery, which back then showed lovely tertiary mushroom, forest floor notes with vibrant cherry backdrop.
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4/14/2021 - fcxj wrote: 86 Points
Really savory, just not my style.
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4/14/2021 - Burgnick wrote: 86 Points
From Coravin. Tertiary, vegetal and rustic. Not my cup of tea.
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6/24/2020 - Burgnick wrote: 89 Points
Ex-chateau release in 2018. Tertiary nose with autumn leave, fig, tea, forest floor and earth. It picked up a little more freshness with air yet it still felt over the peak.
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4/21/2018 - Xavier Auerbach wrote: 91 Points
A private lunch (Restaurant Bak, Amsterdam, NL): Fully mature appearance, completely bricked through; light and tertiary nose, autumnal, rosehip, nuts and flowers, remarkably fresh and clear; on the palate the attack is quite silky and smooth, the overall profile is elegant and well-balanced, with well-integrated acidity and vestiges of phenolic grip; long and cool finish, tea-like but more green than black. Quite fascinating, but it requires experience with older wines to appreciate this for what it is.
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7/3/2017 - Kmok Does not like this wine: 80 Points
This is the 2nd Pepe red i opened (first one is 1983) and they were equally disappointing. Fruit is nowhere to be found, and on the nose its all dark sullen elements - dry leaves, stem, smoke. It was so different from what I tasted at the winery, which back then showed lovely tertiary mushroom, forest floor notes with vibrant cherry backdrop.
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