It was much better towards the end than when first opened. Paired with super slow cooked pot roast, mixed greens with balsamic dressing and asparagus (none of the latter for me though, I hate the stuff!)įirst off, this wine definitely needs several hours decanting IMHO. Decanted 3 hours before my first taste, with last taste coming maybe 6 hours after decanting. Value wise I’d say this wine is bordering between acceptable and unacceptable at the price paid.ĬAD$30, about USD$22. Ratings wise I’m willing to give it the benefit of the doubt and assign it 88 WIML points for the upside potential with more bottle time but can’t say I have high hopes. I would recommend retrying this wine in 1-2 years to see if it has settled down any. Full bodied and firmly consistent throughout the structure of this wine seems a little disjointed to me and is simply plain on the complexity scale. The balance could possibly improve simply by mellowing a bit with more bottle time but probably won’t ever fully resolve.įlavors were dominated up front with black cherries working towards plums and finally ending with hints of mochachino on the moderate length finish. Some components such as sugars and tannins seem fine with some decanting but the sharp acidity is fighting with the slightly hot alcohol throwing things out of kilter. Wrap up all of this with the alcohol that was bracing at first sip but it did fade and integrate a little as time passed. However, the acidity was sharp throughout the tasting window. Tannins were hard at opening but soften towards flat at two hours in the decanter. At two hours the nose opened to show dark fruits such as plums, black berries and black cherries up front, transitioning to white pepper followed by a little smoke and coffee notes towards the finish. The nose was hot at opening but softened a little (didn’t disapate) after two hours of decanting. The wine displays dark violets with no hue variations. The first tasting was done at opening and the second at two hours in the decanter. Decanted for two hours before serving in Spiegelau Authentis Magnum Glasses. Purchased locally at Pogo’s for $28.99 per 750ml bottle. Tasted Januas part of the Wine Spectator Forums Taste Across America. If I'm way off base with everyone else I'll try it again. I will add that toward the end of the bottle I started to detect an off smell, and there may have been some TCA in this bottle. In summary, syrupy oak up front, heartburn on the finish. This wine was not at all good, I rate it passable 80 pts. There was a fair amount of tannin, but in my mouth it was burn, not pucker (ie acid, not tannin). Even Mrs Grossie commented (without prompting) that her tongue was burning. This wine gave me heartburn because of the acidity, something that rarely happens to me. Dark dense fruit on the tongue, but the acid burned the crap out of my palate and tongue. The nose is strong & syrupy with a dominating american oak, and some dark berries. It has a dark purple color, tending toward black. I opened mine last night, not decanted, but I drank it over a period of about 3 hours, swirling in the glass. I have not read any reviews of this wine, including Tbird's post above.
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