This is an amazing example of precision new wood finish. Don’t get me wrong, there is a forest of new oak, butIt’s not overwhelmed or undercut, sideswiped or fracked by it. It is a perfect counterbalance to the heat and oak in this instance. Butterscotch and candied lemon bacon-smoked, and coated in Provence chocolates of candied lavender. Tangerine, grapefruit, lemon, baked apple, pepper, baked pear with vanilla bean and toffee sweeping you off in comfort. — 2 years ago
@ADAM STROMFELD i don’t like i ❤️it
What does a NC man do for entertainment- he drives to south jersey to visit a friend - that friend introduces him to a bourbon - solera aged style - so damn smooth - what heat disappears so quick it was shocking leaving an amazing finish - I truly appreciate this recommendation and I am believer Adam - total smiles — 3 years ago
At Eric's in New York — 2 years ago
Minnesota valley bootlegger! — 3 years ago
Floral. Yum. It's up on the list. — 6 months ago
I'll start off by saying that I think less-than-ideal storage conditions marred this tasting with Kai. It's a struggle here really because I really like their Malaysian importer. I can understand the difficulties in maintaining an effective cold chain in Malaysia, so I sincerely hope this gets better.
Having said that, this was my favorite in Kai's line-up despite the slightly advanced wine. Good perfume, sporting smokey black fruits, herbs, spices, violets, and wood (which was a touch distracting). I felt the palate should have been livelier - dark-fruited, spicy, and earthy, with heavy charred notes permeating throughout. The finish has a lot fruit sweetness, with a lick of caramel and balsamic. Nice wine, though not one I'd actively seek.
To be frank I think too much oak was used here, but not in the same liberty as in Barossa Shiraz. It's more like Guigal vs Gonon... maybe that's a bit extreme... Jamet vs Gonon... though not quite right still. I like Kai, but I gotta follow my palate at times like this. — a year ago
Very good blend! — 3 years ago