Decanted about 2 hours & served with Roast Beef & Potatoes in mushroom gravy. Good, but not up to the high standards of the 2005 Field Blend or some of the other Ty Caton favorites. Less fruit forward & interesting than the usual Ty.
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Day 1: Ruby color, red edges. Nose vibrant with red fruit. Equal earth and fruit on the palate, somewhat sour. Noticeable but not overpowering tannins. The wine strikes me as well-crafted.
Day 2: After a day open (albeit vacuum-sealed), somehow this has really improved for me - the sourness has smoothed out, the mouthfeel has rounded, the fruit is more forward - enough to bump the score from 85 to 88. That's a very unusual change for me.
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Decanted and paired with baked chicken, sweet potatoes and asparagus. excellent wine although I recommend decanting or using a vinturi because it's still young. I'd expect this to keep improving over the next couple years.
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3/18/2013 - vaaccess Likes this wine: 88 Points
Excellent Merlot. Pretty new world/fruit forward, though, but I enjoyed it.
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9/6/2011 - nmachen wrote: 83 Points
Decanted about 2 hours & served with Roast Beef & Potatoes in mushroom gravy. Good, but not up to the high standards of the 2005 Field Blend or some of the other Ty Caton favorites. Less fruit forward & interesting than the usual Ty.
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4/27/2011 - richardhod Does not like this wine: 83 Points
Tasting: meworld said butterscotch mouthfeel. I didn' really feel like saying anything.
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3/8/2011 - michaelflynnca wrote: 88 Points
Day 1: Ruby color, red edges. Nose vibrant with red fruit. Equal earth and fruit on the palate, somewhat sour. Noticeable but not overpowering tannins. The wine strikes me as well-crafted.
Day 2: After a day open (albeit vacuum-sealed), somehow this has really improved for me - the sourness has smoothed out, the mouthfeel has rounded, the fruit is more forward - enough to bump the score from 85 to 88. That's a very unusual change for me.
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1/11/2011 - Presidio Wine Bunker wrote: 90 Points
Decanted and paired with baked chicken, sweet potatoes and asparagus. excellent wine although I recommend decanting or using a vinturi because it's still young. I'd expect this to keep improving over the next couple years.
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