95-97 Barrel sample. A wine that feels big but not heavy. With a solid structure, the wine shows black density at the same time as the blackcurrant juice of Cabernet shines through.
— R.V.
(8/9/2010)
95-97 Such a powerful wine, although with rounded flavors, very ripe in character. The wine has chocolate and dark coffee flavors to go with the juicy fruit. The acidity gives just the right balance.
— R.V.
(6/25/2011)
Enormous tannins, dominant black fruit and a solid, dense structure. The wine, packed with dark fruits, dry tannins, very firm in character. With its huge tannins as well as fruit, this is a wine that really needs many years of aging.
— R.V.
(4/1/2012)
This is such an elegant wine that has all the structure of the vintage. Surrounding the tannins, the wine is sweet and ripe, with smokiness from the wood. It’s powerful, elegant and sophisticated with a strong sense of poise. The tannins promise long-term aging.
— R.V.
(5/1/2013)
Thought by many tasters to be the wine of the vintage at the time of the 2004 barrel tastings. Has it retained that status? It is certainly a hugely powerful wine, monumental even. It is also finely balanced, with great dark tannins working in partnership with brooding black fruit. The question is whether it is too big, too powerful: only time will tell. Imported…
— R.V.
(5/1/2006)
94-96. Barrel sample. Powerful yet still fruity, this is a true wine of 2011. It shows dark tannins and juicy fruit in equal measure. The wine has weight, complexity and power. A real success.
— R.V.
(5/11/2012)
94–96. Barrel sample. This is a big, powerful, fruity wine that has restraint from its dense tannins. It's foursquare, chunky in character, already balanced, the tannins merging with the acidity. There is great aging potential.
— R.V.
(4/11/2013)
Yes, this wine is tannic. To begin with it seems austere and mineral. But then the substrate of black berry juice asserts itself. The fruits are fresh rather than sweet, combining with leather, spice and a presence of new wood. Typical of Montrose, it is hard to appreciate this young, with those tannins needing to open out. But wait 10 years.
— R.V.
(3/1/2009)