I lugged that wine back from Los Angeles having read about it in the Wine Spectator. It made the WS’s top 100 of the year making the number 56 of the top 100 with a 91 pt. rating.

It has a black cherry hue to the rim with tight aromas with a bunch of steely notes. There is a light chocolate rear trying to break out but it is tight with tart sour cherry flavors.

After an hour or so of decanting that wine is

surprisingly unremarkable. It is a solid and decent wine but top 100? It may very well be that it needs to be breathed even more. I have run into that with quality Chianti’s sometimes requiring 12 hours to really break out.

The wine was a fair $17 but still leave me a bit baffled. I will retaste it tomorrow to see whether it changes. Stay tuned!

Original post by PB