The sweet, sour or acidity very balance — 11 years ago
Wine and BBQ...perfect match — 13 years ago
I don't understand Caymus-haters. Sure, the setting didn't hurt, but with a half-hr decant the nose was rich cassis, vanilla. Showing a little age, the dark red fruit, tobacco and oaky-rich tannins were smooth as silk. Ready but could go for 5-10 years. Not sure I could've picked this out from an '05 Special Selection I tried a few months back. — 10 years ago


95% Cabernet Sauvignon, 5% Petit Verdot. Gorgeous nose of black currant, liquorice, and asphalt. Big and bold in the mouth, but not overripe, with integrated tannins, nice acidity, and a lingering finish of dark fruit and spice. Good now through 2025. — 11 years ago
What's Hungarian for "sweet but not syrupy"? — 10 years ago
A monster of a wine! This takes me back to all of the wonders of our last Paso trip. Merry Christmas, you filthy animals!!! — 11 years ago
Wow!
Yes a bit sweet, but amazing Hungarian late harvest. — 11 years ago
2000 vintage. Medium lemon hue. Very very fresh. Zingy and delightful. Some nutty development already showing. Depth of citrus fruits, hints of bergamot. Green peach. Medium minus body. Good lingering finish. A classy wine. Leave 5 years+ before opening. NB: after an hour and a half, the wine has added weight, more concentration and a developed nose of almond, hazelnut and stone fruits - sweet apricot and some caramel. Delightful and moreish. — 11 years ago
Al Doyle
What a surprise. Apparently there were three of these just lying around in Missouri. Who knew? Obvs we ripped through them all. — 10 years ago