Powerful tannins still control this wine. It has a mineral-driven texture and is very firm, and the dry core still masks the potential of its delicious, juicy black fruits. Solid and chunky, yet maintaining elegance, this is a wine for aging over at least six years.
— R.V.
(2/1/2013)
Big, rich, dusty tannins and black plum fruits are built on a firm layer of wood. There is a fresh mint character as well, giving the wine a polished and spicy feel. With the wood and the acidity, this needs aging: 3–4 years and more.
— R.V.
(6/1/2010)
Luscious apricot aromas, followed by light tropical fruit flavors, fresh acidity and green plum skin structure. There is a light layer of toast from oak aging. Ripe, relatively full-bodied, with a delicious, long toast and fruit aftertaste.
— R.V.
(6/1/2008)
This wine revels in the great lemon and apricot flavors of 2007. With just a touch of wood and spice to give extra structure, it dances crisply on the palate, good for apéritifs but also with food. This is a wine that is delicious, for its freshness, to drink now, but will certainly age over 2–3 years.
— R.V.
(2/1/2009)
A rich white wine, its toast character submerged in a generous peach and apricot ripeness. There is an attractive lemon zest acidity to give a bright shot through all the richness. Worth aging 2–3 years.
— R.V.
(12/31/2010)
This wine exhibits the generosity from the ripe 2009 vintage. It has rich, full and round fruits, with a pleasing black currant flavor and tannic edge. Juicy, with a dust-textured aftertaste, this will age for 4–5 years.
— R.V.
(2/1/2013)
A smooth, ripe wine, with eucalyptus aromas and layers of new wood. At the same time, it doesn’t lose its origins, the structure of Cabernet and the ripeness of Merlot showing through well in a wine that has benefited from the 2005 conditions.
— R.V.
(6/1/2009)
A solidly tannic wine, the dusty tannins suspended in the chunky fruits. Black currants are prominent, but so is a rich character that is developing well, aided by the sweet wood that balances the wine’s initial dryness.
— R.V.
(6/1/2010)