Franklin Barbeque (Austin, TX) brisket and Abreu tonight!!
2 hour decant(decent fine/cloudy sediment). A superb dark magenta color. On the nose: Intoxicating notes of stewed dark fruit, espresso, balsamic, worn leather. Taste: creamy, rich, mouthcoating wine with dark cherry, dark chocolate, earth, pepper, and a cedar-leather long finish with a touch of heat. YUM! drinks well with the decant and more time to go.
Franklin Barbeque (Austin, TX) brisket and Abreu tonight!!
2 hour decant(decent fine/cloudy sediment). A superb dark magenta color. On the nose: Intoxicating notes of stewed dark fruit, espresso, balsamic, worn leather. Taste: creamy, rich, mouthcoating wine with dark cherry, dark chocolate, earth, pepper, and a cedar-leather long finish with a touch of heat. YUM! drinks well with the decant and more time to go.
Aug 28th, 2023
Wow. 4 hour decant and the fruit, body and complexity is all there.
Balance. This is a wine that is in balance
Wow. 4 hour decant and the fruit, body and complexity is all there.
Balance. This is a wine that is in balance
Feb 24th, 2023
I have no idea what the “pro” rating of 9.3 is talking about - due respect to those folks - but this is awesome. The best cab I’ve ever had is the 1994 Harlan Estate (with Jeff Long and Dave MacMillan at NOLA), but this wine is easily in my Top 10 of cabernets I’ve ever had. Decanted about 1.5 hours in advance, this wine is just awesome. Evolving a bit faster than I thought, the aromatics are incredible. An amazing wine.
I have no idea what the “pro” rating of 9.3 is talking about - due respect to those folks - but this is awesome. The best cab I’ve ever had is the 1994 Harlan Estate (with Jeff Long and Dave MacMillan at NOLA), but this wine is easily in my Top 10 of cabernets I’ve ever had. Decanted about 1.5 hours in advance, this wine is just awesome. Evolving a bit faster than I thought, the aromatics are incredible. An amazing wine.
Nov 22nd, 2017
Napa Valley, California, USA
