
Super soft and elegant, a nice core of fruit, balanced with some wet stone, just a tad hot, but very long.
Super soft and elegant, a nice core of fruit, balanced with some wet stone, just a tad hot, but very long.
Dec 24th, 2021
Happy New Years! Celebrating with an older Sonoma merlot/cab franc(pomeral blend) and of course zalto wine glass (the only glass to use with wine!!!!)....double decant and pour (little sediment which is a surprise). Still very dark red/purple. On the nose: black fruit, currants and cedar. Taste: coffee, black cherry, pencil lead, vanilla, spice. Long finish. Tannins/acidity smooth but a little bitter on the finish. Not sure if more age will sweeten or improve.
Happy New Years! Celebrating with an older Sonoma merlot/cab franc(pomeral blend) and of course zalto wine glass (the only glass to use with wine!!!!)....double decant and pour (little sediment which is a surprise). Still very dark red/purple. On the nose: black fruit, currants and cedar. Taste: coffee, black cherry, pencil lead, vanilla, spice. Long finish. Tannins/acidity smooth but a little bitter on the finish. Not sure if more age will sweeten or improve.
Jan 1st, 2019
Nose of spiced fruit cake and balsam. Dark chocolate covered cherries palate which are still a bit tight. Finish has bright mineral and crushed rocks. I think this is in a bit of an awkward phase. My hunch is this just needs some of the tannins to mellow a touch and secondary Flavors to emerge to become a classic wine.
Nose of spiced fruit cake and balsam. Dark chocolate covered cherries palate which are still a bit tight. Finish has bright mineral and crushed rocks. I think this is in a bit of an awkward phase. My hunch is this just needs some of the tannins to mellow a touch and secondary Flavors to emerge to become a classic wine.
Dec 25th, 2015