Raisin like fruit, dried cherry, dried tropical fruit, subtle spice. This wine was more spicy and interesting with the food. It brought out a lot of complexities that were hidden before.
Soft and seductive with bright fruit. There was an impression of sweetness running right through the wine which I found somewhat distracting. The sweetness seemed excessive. Otherwise the wine was good. With the food, that sweetness still obtruded.
Spice, herbal, leather, dark berry characters. There's also a slight coco pop note which I suspect is from the oak. It finishes a little short. It's a fair match, but the shortness of the wine is exposed by the dish.
Not totally pure on the nose. Just a little bit stinky. Chewy texture. Some earthy, gravelly leather characters. Lean, austere. The tannins were firm and dry. It was marginally improved with the beef dish. It was better on the mid palate. There was still a leanness and a firmness on the finish.
A discreet blackcurrant nose. On the palate it was ripe, juicy with bags of blackcurrant fruit. Concentrated with good but not excessive acidity. The only problem was it tended to fade a bit on the aftertaste with a slightly sweet finish. It's an attractive mouthful of wine with quite good length. It seemed a bit sweet with the meat.
Sue Van Wyk
Rich, dark Christmas cake like fruitiness on the nose together with clean, exotic spiciness. Concentrated on the palate. Lovely fruit. Not overly sweet fortunately. Cherry like fruit seemed more pronounced and prominent. The spiciness was a little masked by the food experience.
Quite a strong and definable liquorice flavour. Well balanced acidity. Nice firm tannin. The liquorice flavour ran through the wine. The food highlighted the liquorice. I wondered whether that was an attractive flavour to go with the fairly raw meat and the sort of buttery caramel flavours of the potatoes.
April 30, 2006
"Smooth and round, with a sweet red pepper edge to the berry flavors. Flavors persist nicely on the polished finish."