Who Likes This Wine(33)

  1. AlfrdGrz


    84 Tasting Notes

  2. Decanting Queen

    Decanting Queen

    2,009 Tasting Notes

  3. jeanmigr76


    540 Tasting Notes


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Community Tasting Notes (59) Avg Score: 91.8 points

  • 18 yrs; not decanted.
    Dark rubi colour, balance, no acidity, light body, with inicial dark fruit flavor a soft mineral middle and a cigar ending.

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  • Davyd Bday celebration at Hotel Michael. My bottle. Drank in Gabriel Standart.
    Appearance is clear, medium intensity, ruby colour with garnet edge. Sediments only at end of bottle. Legs.
    Nose is clean, medium+ intensity, with aromas of earth with tinges of mushrooms, integrated milky coconut oak, perfumed dark red fruits and plums. Fruits recede with more air, and lots of mushrooms come to the fore. Developed.
    On the palate, dry, medium+ acidity, high alcohol (14.5%), velvety smooth integrated tannins, just about full body. Medium+ flavour itnensity, with flavours of earth and mushrooms, very integarted oak with spice, dark red plums, ripe dark red cherries, sour red cherries, some horse leather. Long finish.
    Very good quality. Good bottle. But nearing its end of life of peak drinking. Drink up before the fruits fade and mushrooms take over.

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  • By the glass at Tesse in LA and sadly the last glass. This was delicious and drinking perfectly right now. Rich and deep with mature dark plummy fruit, chocolate, some well integrated oak, everything in balance. Yum.

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  • Gorgeous. But what a battle! The bottom half of the cork was in bad shape so it took a lot of finesse to get it out. I eventually poured slowly in the decanter to remove the last remnants, similar to dealing with sediment. After opening it, the nose was gorgeous, but with the palate I suspected there was a lot more joy to be had with more air. It saw about 2.5 hrs in the decanter and then we served with grilled striploins. It paired beautifully with dinner, with the power to work with the striploins, but we drank it over 2 hours and it continued to evolve. The oak had integrated beautifully, the fruit was still in very good shape (dark plums, blackberry), and tannins were smooth, but with still just a little grip left. Yeah, it took some work, some patience, and the right food pairing, but a great bottle in the end.

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  • It always amazes me to imagine they d produce more than 300 000 bottles of this every year with a regularity that s just Swiss Clock style !

    130 ha over 3 main lots

    Nose is smoky, bbq, toasted with a bit of oak still... speck and smoked meat dominate the fruit which is still there.

    Wine is fresh and easy, yummy, it has a perfect hold and Will hold for a Little while again, Tempranillo shows well here due to good acidity and balance.

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