Funny wine to follow from opening. Pop and taste, it is thin, with a hint o f cough syrup on the finish. Wait some hours, pour half in decanter, wait 6 hours. Compare decanted and out of bottle:
Straight from bottle has this raspberry soda pop feeling I hate in wines an d often find in cheap wines, but the decanted one is interesting.
It has the right darker earthy notes under an elaborate cherry fruit, rough texture I like in premium wines on the teeth only. Sometimes it seems the finish has a note of beef broth.
With steak and legumes the nice texture extends to the whole mouth. Its lik e a great wine that is diluted and sold at half the price of the great wine . Which is better than a similarly priced dull wine, I guess.
So thanks Santiago, it was interesting to try something new. While I do pre fer darker and more dissolved fruit notes (particularly blackberry and blac kcurrants), it had some funny things going on and the beginning of the righ t kind of texture, which is hard to kind at the 16E is costs here. Its half price of a Beringer knights valley (which is the premium wine I was thinki ng of, which has more power, the darker fruits and more full mouth feeling) , and it is cheaper than the australian "Quarterback" which is somewhere in between but its getting close to that in price. So I dont know if I will b uy it next time or upgrade the 5E to Quarterback. Of course there's also th e 14E Famiglia Bianchi Cab. Sauv., which I also think is a thinner version of a great wine and it is closer to my favourites being cab.
My wife said it tastes like wound disinfectant. So she wouldnt want me to b uy it again, and she likes the two others, so that will probably play into the probability of buying again. But I might suddenly get an urge to try ag ain in a year.
Next adventure will be Jospeh D. Morgon 2010, which is supposed to challeng e my idea of beaujolais as being flavorless.