David M. Bueker wrote:I had been planning to open this since the very day I bought it two years ago. Last nigth I had the chance. There's good fruit density, some barn/gamy aspects that I like very much, but the acids are disjointed and stick out on the finish. It seems like this had a poorly judged acidification (or it's just somewhat unbalanced). Other than the acid problem I think it's a good wine, though since it tastes a lot like Gigondas, and I can get Gigondas for $15 less I'm not sure it's worth buying. The ESJ R&G is also to me a much better wine and better value.
Any other thoughts out there?
Like you, we bought some of this at the winery nearly three years ago. At the time, here's what I had to say about it:
"Inky, dark red-purple in color, with a nose of herbs and cassis; in the
mouth, flavors of meats, herbs, deeply fruited, balanced acidity and
somewhat tannic finish. Excellent wine."
It is certainly possible, even likely, that the acids now are far more pronounced than they were then. It seems to me that it's equally possible that it's going through an awkward phase right now. FWIW, I've earmarked mine for opening from 2008-2015. Jason Haas has also stated recently that he recommends splash decanting it if opening it over the next few years (a number of people have noticed petillance).