I'm certain that I have open to this wine way too early.
On the pop and pour, the nose was rich with Paso dirt, plum, marjoram, and thyme. On the palate, There Was An Unexpected burst of mint and Eucalyptus on Entry. Very dry. There is a very high mid palate that is full of tart Plum. A Touch of Green Pepper on the finish. This wine sits very forward on the palate, which I think is in part due to the use of the wine.
After 20 minutes in the glass, this wine has begun to disassociate into components. On subsequent sips, there is an initial entry of berry, followed by a deep, dirt and loam essence. This is then followed by a slap of tart plum. The finish becomes shorter. I hope this is purely a symptom of the use of the wine, not an indicator of a problem with the Vintage. — 3 years ago
On the nose, this wine was full of pineapple cream and a little bit of yeast. On the palate, there was lots of pineapple and brown sugar, cream and butter. Not quite an upside down cake but in a similar vein. I was served this wine along with a vanilla creme brulee, which can be notoriously difficult to pair. This wine was a very good pairing with that creme brulee. If you are looking for a dessert wine that's a little bit different to accompany your fruit and cheese plate or creamy dessert, I can strongly recommend this one. — 3 years ago
Nose is very light, with a bit of grassy notes. On the palate, entry is grassy, with notes of nectarine and cantaloupe's muskiness. Mid-palate is lemony. Not too sour. Very short finish.
A nice, refreshing, patio wine. — 2 months ago
On pop & pour, nose is a mix of older red fruit, earth, tobacco. It's transitioning to a mature wine, in spite of being stored in a back bedroom for 5 years.
7 min in glass, and the entry is warm, earthy, and gritty at first. Very high mid palate. Super long finish. Longer than I would expect of a merlot. Picking up some green notes, like stems of rosemary or thyme. But not piney!
I think this is getting better with age. Probably in its prime right now. — 3 years ago
2015 Chateau de Chantegrive Bordeaux
Nose is red fruit, earth, leather, woodsy.
Superbly earthy, tobacco, leather, and black pepper, fading to red stone fruit. High in the center palate. Long finish. Makes me wish for long, lingering, conversational dinners and an impressive cheese course! — 3 years ago
This wine was a lovely surprise! On the nose, there were hits of coffee, black cherry, and tobacco. Across the full palate, there was lots of cherry, hints of clove and allspice. With a bit of Earth on the finish. It pairs well with red sauce and Italian seasonings. I was served this wine with a cheese manicotti. What a spectacular pairing! — 3 years ago
This is the Mark Cascia 2012 Nebbiolo. Aged 48 mo. In American Oak, and it really shows! The nose is port-like, with a lot of wood and ashe on the wine. Color is reddish-brown. Tons of oak, tobacco, and earthy on the nose. Palate is relatively hot. Loads of earthiness, black pepper on the palate. This is not a fruity wine. It honestly tastes more like a port, but doesn't have the viscous finish of a port.
Not for the amateur wine drinker. I like it, but I can't drink more than one glass. — 2 years ago
This is the 2009 vintage.
Brick edges in glass.
Nose has petroleum, port, raisin, allspice.
On the palate: Still shows some high alcohol burn. Raisin, brandy, mushroom, oak, clove.
In glass 20 mins:
Fruit now making an appearance on the nose: Dried fruit (prune, apricot, maybe cranberry). The edgy, port/brandy notes are stronger on the palate. Serious enjoyment!
Since my storage is less than ideal, I'm glad I opened this one! Under ideal storage temperature, I expect there would be a lot of shelf life left. — 3 years ago
On the nose, this wine was slightly herbal, with dried fruit - primarily prunes and raisins. Tiny hint of black pepper around the edges. On the palate, this wine have lots of raisins and currants, plum and dark fruit. It was a little bit alcohol hot. There was an herbal characteristic along the edges, primarily oregano, parsley stems, and a tiny bit of basil. — 3 years ago