If you read my blog posts regularly you will notice that my wine reviews follow a formula.  I look at the wine, I smell the wine and then I dissect the structural components before naming the flavors.  I end the review with the length of the finish, perhaps a pairing suggestion, and a cellaring window.  It’s a way for me to remain consistent, albeit boring, while still covering all the parts that make a tasting as complete as possible.  I have been to blind tastings with fellow somms and they do talk some shite, mentioning 15 or more descriptors in rapid fire succession.  Either they are far better or they are full of it.  My taste buds and nose only catch 5-10 aromas and flavors at best, but I like to concentrate on the structure of the wine more so.  It’s the one thing that everyone can agree on, versus “I get yada, yada, don’t you?”.

When I decided on this bottle of wine, I was cooking Sunday Roast, actually it had been in the slow cooker all day, so I was hovering every so often to taste the jus and make sure the veggies were not overly cooked.  I decided that watching the football and not sitting at a computer was probably a treat I should allow myself, so I opened the bottle and just enjoyed it without much thought about tannins, body, acid and flavors.

I enjoyed it, but was a little disappointed in its overall structure and concentration.  I have cellared this bottle for a few years in hopes of a gentle evolution, but it was not meant to be.  Barely an 86 point wine, it’s certainly not worth the $60+ I paid for it.  Back in the day it got 91 points and a beautiful writeup.  I can only think that time was not kind.

Anyway- thanks for reading my notes!  Salut….