While this ranks as one of the best Uruguayan reds we've come across, it's not a slam dunk. First off, there's the price; $60 is a lot to spend for any wine, let alone one from the frontier. But getting past that there's pretty fruit, purity, texture and balance to this prestige-aimed effort. And it finishes with alluring tobacco and earth notes. The blend is Cab…
— M.S.
(6/8/2010)
Baked, sweet, heavy aromas turn earthy with time. There’s a lot of size and weight to the palate, but it stays lively and shows balance. Toast, blackberry, coffee and spice flavors lead to a dry, tannic finish. Flavorful but not what you’d call elegant. Cab Franc, Tannat, Merlot and Cabernet Sauvignon.
— M.S.
(12/15/2011)
Deep and baked on the nose, with soft, fleshy blackberry and plum flavors. On the palate the wine's tannins are tame and the fruit seems exceedingly rich. So drink now to get its last gasp of gusto; soon it will probably turn heavier that it is now.
— M.S.
(6/8/2010)
Citrusy all the way through, with light pear and peach aromas that struggle to hold form. Grapefruit and orange flavors are reasonable; shallow on the finish.
— M.S.
(4/1/2006)
Brambly and stalky berry fruit aromas come with citrus and leafy accents. The palate is sheer and tannic, with candied, spiced, red fruit flavors. Heat and burning acidity make the finish rather rough.
— M.S.
(12/15/2011)
Fairly mature and less rough than most Tannat-based wines. This one features cola, rubber and cedar aromas followed by tangy red-berry fruit. Somewhat oily and rubbery on the palate but it tastes alright. Includes 40% Cab Franc.
— M.S.
(11/1/2006)
Forceful, edgy aromas of cherry and drugstore perfume precede a cloppy, choppy palate with red plum and red berry flavors. Scouring and with friction on the back side, but with lots of racy red flavors.
— M.S.
(12/15/2011)
Mossy and earthy smelling, then rough and tight in the mouth, with rubbery unsweetened rhubarb pie flavors and finally a drawn-down finish.
— M.S.
(12/15/2011)