Medium nose of leathery cranberry, dried black cherry, drying / dying flower petals, some spicy but sweet cinnamon, and rusty and iron rich soily notes. Faint hints of pencil shavings. Dried jerky meats. Palate is in a good place for drinking right now, tannins have mostly melted away nicely. Rich and leathery red cherry fruit with more meaty notes. Still juicy. The finish is starting to turn a bit tertiary with the mature fruit yielding to fall leaves and maple. Dark teas and a tiny bit of smoke. Good.
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Decanted for 4 hours prior to consumption. Garnet color. Very smooth with dark, dried fruit, tar and chocolate flavors. Very nice. The decanting was key I believe.
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(Azelia Barolo) Slightly bricking, medium red color with clear meniscus; VA, tart dried red fruit and balsamic nose; thin, a little dried out, baked plum, dried berry palate; medium finish (declines markedly after 25 minutes in the glass)
12/19/2020 - RDomingues Likes this wine: 92 Points
Bottle stored in near perfect conditions. Would drink up soon, but is still holding up just fine.
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1/3/2016 - The Vines That Bind wrote: 91 Points
Medium nose of leathery cranberry, dried black cherry, drying / dying flower petals, some spicy but sweet cinnamon, and rusty and iron rich soily notes. Faint hints of pencil shavings. Dried jerky meats. Palate is in a good place for drinking right now, tannins have mostly melted away nicely. Rich and leathery red cherry fruit with more meaty notes. Still juicy. The finish is starting to turn a bit tertiary with the mature fruit yielding to fall leaves and maple. Dark teas and a tiny bit of smoke. Good.
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7/13/2012 - eniskonuk wrote: 92 Points
Decanted for 4 hours prior to consumption. Garnet color. Very smooth with dark, dried fruit, tar and chocolate flavors. Very nice. The decanting was key I believe.
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11/29/2011 - eniskonuk wrote: 91 Points
- Garnet color and aromas of raisin and dusty and has flavours of strawberry jam, raisin, oak and dusty.
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10/3/2011 - Jack O'Brien wrote:
This bottle fell apart. Nothing good left about it.
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