Unique flavor profile: honey, elderflower, apricot, and wet stone. Weighty but still soft and delicate, lifted and aromatic. — 3 years ago
Easy to drink. You can enjoy this well made wine with food or without. A little fat on your pallet will open up this accessible but not inexpensive wine and you will enjoy some nice fruits. — 4 months ago
Another wine of interest to me in the Bordeaux masterclass although it looks nothing like the critics’ notes online. Where’s all the floral and mineralic notes? Perhaps shut down at this stage? The nose itself was still interesting though - fruit-dense with lots of irony elements (rust, meat). Sweet fruited, spicy, and concentrated on the palate, but still energetic courtesy of a little more obvious acidity here. Tannins were dusty, fine, and directional. Blend of 50% Cabernet Sauvignon, 45% Merlot, 5% Petit Verdot.
— 3 years ago
1hr+ decant. I could smell the empty bottle all day long as it was so floral and lovely. Surprisingly it didn’t show at all on the nose or palate. Very similar to previous notes. Wine is getting tired and shows it age with rust like colors and a medium minus finish. Depth has faded too. — 4 years ago
lychee with a high acid finish — 2 months ago
Very lovely wine. With the famous steaks and chips at RV and plenty of flowers still in bloom, great friends, perfect combination. — 4 months ago
Jay Kline

Presented to me double-blind at Tasting Group. The wine pours a deep garnet color with a near opaque core and rust colored rim; medium+ viscosity with moderate staining of the tears and some signs of light sediment. On the nose, the wine is vinous with notes of ripe and drying fruits: lightly stewed blackberries, black cherry, plums, tobacco, dried green herbs, old fine wood, vanilla and warm spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long.
Initial conclusions: this could be Tempranillo, Malbec, Merlot (or based blend), or Zinfandel-based blend from Spain, Argentina, France or the United States. However, the staining was a bit much unless there was a lot of PS in the blend so I eliminated Zinfandel. I also didn’t think this was purple enough for Malbec. This left me with Tempranillo or Merlot and I felt that this leaned more towards its structure than fruit so I was leaning Spain or France with 15-20 years of age and from a solar vintage. Ultimately, I chose Tempranillo, from Spain, Rioja, Gran Reserva from 2006…from a quality producer like C.V.N.E. Yeah, I can see Pomerol. Shoot. This is stuff and ready to drink now and will drink well through 2032+. — 3 days ago