Black Raspberry

Château Cos d'Estournel

Saint-Estèphe Red Bordeaux Blend 2008

Mostly black fruits with plum, graphite, vanilla oak, spice, leather, & tobacco. — 17 days ago

Shay, Jeroen and 9 others liked this

Château Lynch-Bages

Grand Cru Classé Pauillac Cabernet Sauvignon Blend 2013

We had the 2013 Vintage on 6/28-29/25. Nice bouquet black fruit and cedar. The palate had blackberry, plum, tobacco, leather and spice. Medium bodied, terroir driven. Old World and very good — 3 days ago

Opus One

Napa Valley Cabernet Sauvignon Blend 1982

Decanted prior to service; enjoyed over the course of several hours. This bottle of the 1982 pours a deep garnet color with a near opaque core and some rim variation; medium viscosity with light staining of the tears and signs of sediment. On the nose, the wine is developing with a mix of tart, ripe and dried, mostly black fruits: cassis, blackberries, tobacco, dried flowers, grilled Poblano, leather, dry gravelly earth, and fine warm spices. On the palate, the wine is dry with medium+ tannin (integrated) and medium+ acid. Confirming the notes from the nose. The finish is medium+. One of the earliest vintages of Opus One, this is showing really well at the moment. Drink now through 2042. — 3 days ago

Scott@Mister, Dave and 14 others liked this

Penfolds

Bin 389 South Australia Cabernet Shiraz 2022

Ripe blackberry jam, black fruits, violets and milk chocolate on the nose and palate. Light notes of leather and smoke are also present. Should pair well with mint & cumin lamb chops. — 16 days ago

Château Ducru-Beaucaillou

Saint-Julien Red Bordeaux Blend 2008

This had lots of black fruits, sweet spice, leather, cedar & tobacco — 18 days ago

Jan, Andrew and 7 others liked this

Château Montrose

Saint-Estèphe Cabernet Sauvignon Blend 1990

Drinking well with its black fruits, graphite, sweet spice, wet earth, & tobacco — 25 days ago

Jan, Andrew and 15 others liked this

R. López de Heredia

Viña Tondonia Reserva Rioja Tempranillo Blend 2004

Popped and poured; enjoyed over the course of 90 minutes. The 2004 pours a deep garnet color with a near opaque core; medium+ viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of ripe and tart mixed fruit: Blackberries, black cherry, dill, olives, leather, toasted coconut, some vanilla, dried green herbs and fine 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. This is in a very lovely place. Drink now through 2044.  — 9 days ago

Ely, Lyle and 15 others liked this

Caymus Vineyards

Napa Valley Cabernet Sauvignon 2007

Somm David T
9.6

I think if you read this nonsense I post, you know how I feel about this producer, past & present. This 07 is outstanding & top of its bell curve. It is so good to revisit these great vintages of Caymus Classic.

This is fresher than the 97. It is rich/lush, cassis to currents, ripe, blackberries, black raspberries, black plum, raspberries & strawberries. Dark chocolate, mocha, classic, beautiful, Caymus Classic spice that I miss dearly in their new wines, black licorice, fudge, clove, cinnamon, nutmeg & vanillin, most top soil, limestone, dry herbs, dry tobacco, barrel shavings, taut leather, volcanic grey clay, dark, fresh & slightly withering flowers, violets, beautiful round acidity, balance, structure, nice tension and elegant finish that last minutes and falls on spice and evoluted earth tones.

This bottle is in fine shape. Still strong and will last another 10 years of fine drinking. Phenomenal vintage and time to enjoy.
— 24 days ago

Rob, Vanessa and 14 others liked this

Dunn Vineyards

Howell Mountain Cabernet Sauvignon 1997

Decant for sediment (lots of chunky/fine sediment) and pour. A stunning medium ruby red color with little signs of aging. On the nose: big inviting notes of dark fruit/currants, worn leather, herbaceous, smoked meat, funky earth, menthol. Taste: silky, evolved, expressive structure with brambly plum, currants, old leather, dark chocolate, graphite, and a black raspberry-iron-dried herb long finish. YUM! It's what's you want in an aged Napa cab, and glad to have just acquired 3 more bottles. — a month ago

Brenda Terzich-Garland
with Brenda
Brenda, Deborah and 18 others liked this
Tom Casagrande

Tom Casagrande Influencer Badge

Another tip: I keep a bottle in the fridge to pour decanted sediment dregs into, and use it (except for the muddy bottom part) for cooking. That way my coq au vin or daube is braising in really good stuff from my cellar!
Tom Garland

Tom Garland

x Tom C, good notes. Thanks for the tips. Cheers!
Tom Garland

Tom Garland

x x I find the sediments can be bitter and usually try to remove them so they don't impact the wine. Hate them all over the side of the glass. Cheers!

Château Mouton Rothschild

Pauillac Red Bordeaux Blend 1966

From back when Mouton was still a Second Growth. Decanted prior to service; enjoyed over the course of several hours. This bottle of the 1966 pours a garnet color with significant rim variation; medium viscosity with light staining and signs of sediment. On the nose, the wine is vinous with notes of ripe and desiccated red and black fruits: cassis, blackberries, green pepper, tobacco, leather, old wood, organic earth 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 medium. This was a good showing for the ‘66 and certainly has life left in it however, there’s no need to hold out. Drink now. — 3 days ago

Jan, Dave and 15 others liked this