Fermented in large barrels to preserve the fruit, this is a dense wine, full of the ripe red-berry and black-plum flavor that’s layered with mint and new wood notes. Juicy, rich and concentrated, this is worth aging for at least five years.
— R.V.
(9/1/2012)
Aromas of freshly-sawn wood set the scene on a wine that is full of new-wood toast and vanilla flavors. The fruit is also present, resulting in a wine that has balanced potential in maybe 4–5 years. A fine effort.
— R.V.
(5/1/2013)
Heavy wood aging dominates this rich wine at this stage. That should integrate to leave an almost California ripeness from the 100% Merlot. It has a full and rounded structure, cushioned by generous fruits.
— R.V.
(5/1/2013)
A classically structured, stalky Bordeaux, with added superripe fruit. The result is a wine with firm, young tannins that merge with the juicy sweet black currant and intense fruitiness to finish. For medium-term aging.
— R.V.
(5/1/2013)
A solid, fruity wine supported by ripe tannins. The wine has a good sense of its rich self, a fine presence of ripe plum fruit flavors and a warm texture. There is a fine juicy aftertaste.
— R.V.
(5/1/2013)
A full-bodied wine, attractively ripe and fruity. New-wood vanilla gives some support, while the fruit tannins offer a firm structure for the generous black fruits. For aging over 3–4 years.
— R.V.
(5/1/2013)
A solidly based wine that offers both rich black fruits and fragrant acidity. It has weight and great concentration, with a long-term future. Keep for 4–5 years for the best effect.
— R.V.
(5/1/2013)
New-wood flavors abound in this firmly structured, dry wine. With its tannins at the fore, plus its heavy toast and sweet-tasting black-fruit flavors, it has weight and density. This is likely to age well over 3–4 years.
— R.V.
(2/1/2013)