This 2016 is starting to drink really well - still a bit of oak forward on the palate but the blackberry, cassis, black cherry and cedar are well-integrated, the tannins are silky and ripe and there is a beautiful harmony to the long finish. Mostly Cabernet (80%) with 17% Merlot and 3% Petite Verdot — 16 hours ago
Raspberry, rhubarb, cut herbs. Good balance. — 8 days ago
1986 vintage. Just fabulous — 2 days ago
Nose has cherry liqueur, blackberry liqueur damp-dried leaves, forest moss, fresh ground French roast coffee beans and crushed fresh blackberries.
Palate has ripe black cherry, blackberry compote, chocolate brownie corner, wet leather with mild tannins and dry earth on a long finish.
Decanted 60m at time of notes, but continuing to unfold in the Gabriel-Glas.
The oldest vintage of Black Chicken in our cellar; acquired from the winery in April 2006. A good wine to pair with making a massive batch of BBQ sauce today for canning, something to sip while the aroma penetrates our house (usually lasts 2-3D 🤦🏻♂️) but we'll happily be enjoying sauce well into 2023.
(Biale is performing better then a 2004 Rosenblum opened alongside today.) — 16 days ago
Seductive nose of blackberry, black currant, creme de cassis, black pepper, licorice, cedar, and hint of anise. Juicy palate that at times feels a bit angular. Very good depth and starting to develop some savory notes. Round firm tannins.
Needs time to integrate. Very promising. — a month ago
Classic style. Cassis, pepper, fig , smoke and charcuterie on the nose. Pepper and salami. Great tannins and acid holding the structure together. Incredibly age-worthy juice here. Palate gives way to pepper notes and cherry. Almost a touch of eucalyptus. This is classy Napa. — 22 days ago