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Mmm. ‘98 showing up in a big way. Finesse and power wrapped together in a beautiful package. Spiced red fruit clad in vanilla bean, lengthy acidity, and subtle earth. Everything in its place. Get at this.
Mmm. ‘98 showing up in a big way. Finesse and power wrapped together in a beautiful package. Spiced red fruit clad in vanilla bean, lengthy acidity, and subtle earth. Everything in its place. Get at this.
Certified Sommelier, President of Savvy Cellar Wines Inc.
9.0
This definitely took some time to open up a bit. Surprising bright garnet color, leather and earthiness dominated the black cherry and dried,dark fruits. Notes of iron, pencil shavings, and a medium finish with noticeable tannins. Still enough acid to pair well with prime grilled ribeye.
This definitely took some time to open up a bit. Surprising bright garnet color, leather and earthiness dominated the black cherry and dried,dark fruits. Notes of iron, pencil shavings, and a medium finish with noticeable tannins. Still enough acid to pair well with prime grilled ribeye.
what an outstanding experience and without question one of the best wines of the year for me. This is a world class business card of what American oak can do at its best. It starts with a powerful yet elegant knows of dusty cherry, old licorice but mostly gives way to inebriating feeling of grandma‘s old spice cabinet. Something in the nose already tells you that fine fine tans are waiting for you, but the palate is overwhelmingly silky smoothness, possibly the highest combination of intense-yet-silky tannins you can find anywhere, with bright acidity and medium to light body that makes the whole thing dance. I decided to check the producer website and they recommend pairing it with cod with sauce. Luck would have it that I randomly was eating pasta filled with salt cod and tomato sauce. The pairing works well as it further rejuvenates the wine, but I would say it shines at its brightest just by itself, letting those tannins tell the story without any need to curb them down. I’m drinking from Coravin meaning I cannot decant the wine, but even the sediment tastes good. Just like those people who brag about buying burgundy in the 70s, I feel like once the ebbs and flows of trends will shift I will be bragging about buying a 26-year-old monte real gran reserva, kept 24 years at the winery, for 60 bucks, which in San Francisco wouldn’t even pay for the cost of storage 
what an outstanding experience and without question one of the best wines of the year for me. This is a world class business card of what American oak can do at its best. It starts with a powerful yet elegant knows of dusty cherry, old licorice but mostly gives way to inebriating feeling of grandma‘s old spice cabinet. Something in the nose already tells you that fine fine tans are waiting for you, but the palate is overwhelmingly silky smoothness, possibly the highest combination of intense-yet-silky tannins you can find anywhere, with bright acidity and medium to light body that makes the whole thing dance. I decided to check the producer website and they recommend pairing it with cod with sauce. Luck would have it that I randomly was eating pasta filled with salt cod and tomato sauce. The pairing works well as it further rejuvenates the wine, but I would say it shines at its brightest just by itself, letting those tannins tell the story without any need to curb them down. I’m drinking from Coravin meaning I cannot decant the wine, but even the sediment tastes good. Just like those people who brag about buying burgundy in the 70s, I feel like once the ebbs and flows of trends will shift I will be bragging about buying a 26-year-old monte real gran reserva, kept 24 years at the winery, for 60 bucks, which in San Francisco wouldn’t even pay for the cost of storage 
La Rioja Alta, La Rioja, Spain
