NOSE: muted, red fruit, oaky vanilla, graphite
TASTE: super smooth, the fruit is candied and dried (cherry and maybe some fig?), mild spices and earth and fragrant wood — still enough acidity to keep it balanced. I like more fruit and oomph, but it is good. 92. — 5 months ago
citrus acidic honey Nuts Moss Wood Margaret River Semillon 11 @, Dmar, 251012
Deep lemon yellow. High viscosity. Iron+, Pear peach. Clove. Petroleum slightly. Woody. Fermented. Matured Grapefruits? Nutty honey
Fruitiness M Sweetness M Acidity M++ straight forward. Bitterness M+ Body M Finish M 14% Dry but Rich from aging. Complexity. Moss Wood Margaret River Semillon 11 @6732, Dmar, 251031-260211 — 5 months ago
Willamette Valley does it again on the pinot — 6 months ago
Not sure, I think it’s a bit maderized. However still giving some grippy tannins, rich cherry, vanilla and wood…375 ml. Kind of played out — 3 months ago
Floral notes on the nose — roses, hibiscus, plus mint, and the dry fragrance of sun-bleached wood. Strawberries on the front. Medium tannic structure. Black tea high notes with hint mint on the mid palate. Citrusy finish with long acidic afterburn. My description fails in that it makes it sound like a light and floral wine. But taken altogether, this is wine is rock solid, and it hasn’t even begun to develop. — 4 months ago
Joel Lara
This is so delicious, and a perfect end to the work week. It’s ruby red and medium bodied. Nose is a bit subdued, with woody herbs, hints of leather, and some raspberry/black cherry as well. Mouthfeel is smooth and rich with beautifully saturated black cherry flavor and a layer of all spice, bay leaf, and subtle leather. Just beautiful. Medium acidity and medium tannins. Long, splendid finish. Now I need to buy a few more bottles to see how this evolves. Day 2: Still beautiful. Getting some sassafras and strong anise flavors now with soft hints of leather in the background. — 16 days ago