A very interesting blend of tropical fruit and citrus, mango and tangerine over white grapefruit, with a hint of cut grass. Very highly recommended.
Sweet and fruity is the feel of this wine. Very fruity, with caramelized fruit in aroma and flavors and finish. On the palate, there’s also some unripe plum along with its light woody tannins. Fairly uncomplicated and easy to drink as an aperitif. Serve cool. Recommended with reservations. BSE
The bottle says 14.5% alcohol. My nose and eyeballs suspect if might be well north of 15%. This is a big wine, with brawny red fruits, a bowl of mixed cherries ranging from barely ripe to nearly black and strawberries to match, fighting it out with blackberries in a ring made of American Oak, refereed by a box of raisins. Sweet dusty tannins abound, but there is enough acid to match. This might settle down and blend together with a few years in the cellar. It is more a stand-alone snack than a food wine, but if you must, match it with a very sloppy cheese steak sandwich. Recommended.
This has a pleasant combination of wood and fruit, richness and acidity. The nose presents the aromas of lemon chiffon and mesquite smoke. Flavors are deeper on the palate, tropical fruits, apple, and a bit of pie crust, followed by lemon, all with the same underlying smoke. While the wood effects are obvious, they are not overwhelming. The flavors are clean and the acids bright, making this a wine that can pair well with Cornish game hen. Recommended.
The cork was a little soft and I lost a couple centimeters of it to the bottle. This wine is definitely showing some age. Garnet in color with a brick rim. On the nose it has definite aromas of dried fruit—cherry, plum, raisins—lots of spice, some vanilla, dried flowers, earth, the slightest hint of bell pepper, and what I think is a little Brett. It’s dry and rich on the palate, medium intensity, medium-light acidity, super soft tannins. Lots of dried fruit and floral flavors come through on the palate as well. Black fruit: plums especially. And a little cola. Definitely some brighter cherry on the finish.
In preparation for Open That Bottle Night (live, only on Palate Press; Saturday, February 26 from 7 pm - 10 pm EST), Ryan Reichert, managing editor for Palate Press, shares some information on the bottle he plans to open for the event.