Pleasant enough. This feels more like a high-octane over-alcoholic 'normal' wine vs. a port. There's no confusion with a good vintage Porto, though it is quite pleasant. It's pretty settled now and ready to drink. Much better on the 2nd or 3rd day after vacuum-seal.
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I had this wine before on its own. Not really thick or rich enough to feel like a port. Not thin enough to be a sweet zin. BUT, with the chocolate dessert we had, this wine was perfect! It wasn't too sweet so we could enjoy the cake, but it wasn't bland that it was forgettable. It actually left us wanting more because it just matched. We call it chocolate crunchy air cake. It's actually called black forest cake from Swiss Pastry Shop (this is not the cherries and thick chocolate cake, it's more of a meringue cookie cake). This smoothes out sweetness and adds flavor. Great dessert matching wine.
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11/7/2014 - John McCabe wrote: 89 Points
Pleasant enough. This feels more like a high-octane over-alcoholic 'normal' wine vs. a port. There's no confusion with a good vintage Porto, though it is quite pleasant. It's pretty settled now and ready to drink. Much better on the 2nd or 3rd day after vacuum-seal.
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6/24/2010 - soyhead wrote: 87 Points
cant really sense the alcohol, but my oh my still massively tannic. needs time
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2/27/2009 - CasaHernandez wrote:
I had this wine before on its own. Not really thick or rich enough to feel like a port. Not thin enough to be a sweet zin. BUT, with the chocolate dessert we had, this wine was perfect! It wasn't too sweet so we could enjoy the cake, but it wasn't bland that it was forgettable. It actually left us wanting more because it just matched. We call it chocolate crunchy air cake. It's actually called black forest cake from Swiss Pastry Shop (this is not the cherries and thick chocolate cake, it's more of a meringue cookie cake). This smoothes out sweetness and adds flavor. Great dessert matching wine.
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