Drank with spring mix salad, pickled beets, goat cheese, balsamic dressing and spaghetti with mushroom bolognese. — 12 days ago
Extremely tannic but I like that. — a month ago
Grapefruit pith, wet stone, citrus. Served with smoked salmon dip. Would also be phenom with goat cheese. — a month ago
Light red, medium to high acid — 2 months ago
Great with grilled sablefish/herb butter and kale/cherry/cucumber/pecan/goat cheese salad. Amazing! — 4 days ago
A nice deck wine. Crisp and fruity dry blend of 40% Pinot noir, 35% St Laurent, And 25% Blaufränkisch. Pleasant, perfect with ciabatta and artisanal ash covered washed Dalençay goat cheese for an afternoon snack. A good wine to have around. — 17 days ago
Wow! On the nose, dark plums and black cherries, fresh dark liquorice.
On the palate. A first phase of dark plums, black cherries and black berries. Fairly quickly the dark fruit notes are cut through with black liquorice, secondary ripple effects of vegetation and hints of fresh mint. The final third engulfs the medley of flavours laced with fine leather. Medium tannin percolates around, staying for a final bow. Decanted 1hr and 45 min. Served with filet mignon with melted blue cheese, roasted vegetable medley sprinkled with goat’ cheese (sweet potatoes, beets, carrots), asparagus and green pea basil/mint puree (all prepared at home). — a month ago