Nose has dried grape vines, tobacco, ripe cherry, moist soil, wet leather, tree bark and horse stall. (Somewhat reminiscent of young Fixin or Nuits-S-G, being honest, good things to associate.)
Palate has ripe cherry, vine bark, tart cherry, dried blackberry, tar, (minor) bitter herbs (anise & fennel bulb), muddy potting soil with slight tannins on the long finish. I'd love to revisit this wine in 10+ years as it would likely be just stellar, it has all the structure to get it there, from proper storage. Future bottles may be 2028-30+. Decanted 4H.
$24 direct from the winery cellar, to our cellar, to our glasses tonight. Being in the wine club has good benefits. 👌 — 9 days ago
Dinner with a friend, brief notes this evening.
OMG Brouilly, you are so GREAT! Brambly raspberry, wet soil, ripe black cherry, very deep on the palate, nice!
48 Hour Update:
Nose has muddy raspberry, black cherry mash, faint baking spice, hardwood charcoal and (minor) menthol/mint notes.
Palate has blackberry, dehydrated cherry, young black currant with its earthy sweetness, touch of sweet acidity on the medium finish. Yum. — 25 days ago
Well, I never thought I would go from drinking a ranch water and a glass of White Zinfandel to a monumental vintage 1st growth Bordeaux. 🤷🏻♂️
When my 93 year old grandfather with dementia brings Chateau Margaux over for taco salad night, you just gotta do it....
Chills went down my spine as the scent of this wine hit me while I was pouring it in the decanter. Forest floor, wet leather, muddy earth, dried plums, and black cherries create a harmonious perfumed nose.
On the palate there was this truly amazing finesse and lightness that just stunned me. Black fruit, kirsch, light cocoa and leather hit you head on. After the fine grained tannins hit, there was this ever evolving finish that lasted for minutes. There was a slight minerality on the finish that was also extremely pleasing. Velvety, simply luxurious.
What an experience. Must say the pairing of the night was a little piece of candied ginger and a glass of this.... spectacular.
Great wine, even better company. What wine is all about. — 14 days ago
Probably past its prime. A bit muddy, but still a nice Bordeaux — a month ago
Nose has mashed blackberry, ripe black current, ripe black cherry, wet saddle leather, horse barn, dried mint, fried green herbs, chopped bacon, muddy garden soil, constantly developing...
Palate has mahogany shavings, black cherry 🍒, dried garden soil, day old bacon bacon 🥓, over-ripe black currant, warm dark chocolate, (minor) baking spice with a very long and intense finish. This wine has at least a decade in front of it tonight. Perfect, supple cork on extraction.
Still quite tannic, decanted 4h, needs much more time to reveal it's true self.
My retailer commented this was not a standard CA Cabernet, more Bordeaux-like, and he was fully on point. The stink on the nose really pointed us away from CA right away.
Paired to some expertly grilled, medium-rare Delmonico steaks from my favorite, local farmer in Columbia Co. NY (Kinderhook Farm), well salted (in advance). Finished with Maldon smoked sea salt, best which exists in the world, IMHO. Also roasted beets with goat feta from VT, where I can only image goats listen to Phish and eat Ben & Jerry's ice cream daily, because only a stress free life like that could yield cheese this good.
I'd like to know the blend on this, should anyone know, I can't believe it's 100% Cab based on the stinky nose, which we appreciate. — 16 days ago
Fruity with a tart finish. Quite nice. — 2 months ago
Lemon, thyme, tarragon, slight melon, taste is meaty for a Chabis (it’s veal I swear), gold yellow, the silky numbing sensations by the end is sedative, an arch of herbal (tarragon, thyme, oregano) with heavy almost ripe Japanese pear (drawing a blank but one with the white styrofoam), cantaloupe, and a straight forward slightly woody, slightly butter, slightly minerally tannin with a small tap of heat as it’s finish it’s oral journey (ok I’m having too much fun), that is refreshingly balance especially given all thats going on — 2 months ago