At home w pizza, PnP. This was a gift from a friend, in the "forgotten bottle" category...
Medium ruby color, separating at the edges. Nose of strawberry candy, earth notes. Palate showing dark cherry, plums, provencal herbs, savory and floral notes. Dry and grippy tannins. Medium bodied, and medium finish.
I don't think this will improve much from here, would be better with softer tannins. Went well with the pizza, nice enough, expected a bit more.
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Blind at Paul's: Dark ruby red with slight fading purple; dried cherry, black cherry, forest, red licorice, anise, dried flower, mixed herbs and lavender; damson plum (musky, pungent), almondy finish, sour red fruit, dry, med+ tannins, med+ acid, but pretty ample drying tannins up front (indication of skins tannins, not oak); slightly meaty, elevated VA acidity. No one got this, almost all guessed S. Rhone. Barbera will be closer to a traditional cru Beaujolais, with almondy finish, sour higher acid, red-blue fruit, a bit floral, whereas Barbera will mimic more a good beaujolais villages with juicy purple/black fruits, higher acidity.
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9/12/2017 - walkerjfw wrote: 86 Points
At home w pizza, PnP. This was a gift from a friend, in the "forgotten bottle" category...
Medium ruby color, separating at the edges. Nose of strawberry candy, earth notes. Palate showing dark cherry, plums, provencal herbs, savory and floral notes. Dry and grippy tannins. Medium bodied, and medium finish.
I don't think this will improve much from here, would be better with softer tannins. Went well with the pizza, nice enough, expected a bit more.
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10/21/2013 - peternelson wrote: 88 Points
Blind at Paul's: Dark ruby red with slight fading purple; dried cherry, black cherry, forest, red licorice, anise, dried flower, mixed herbs and lavender; damson plum (musky, pungent), almondy finish, sour red fruit, dry, med+ tannins, med+ acid, but pretty ample drying tannins up front (indication of skins tannins, not oak); slightly meaty, elevated VA acidity. No one got this, almost all guessed S. Rhone. Barbera will be closer to a traditional cru Beaujolais, with almondy finish, sour higher acid, red-blue fruit, a bit floral, whereas Barbera will mimic more a good beaujolais villages with juicy purple/black fruits, higher acidity.
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10/1/2013 - bconly wrote: 87 Points
Drink soon
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10/24/2012 - tbailey540 wrote: 88 Points
good dark nose, dark fruits in palate with lots of fruit
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3/23/2012 - wineduggery wrote: 86 Points
Simple. Better with food.
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