I was not a fan of the 2007 at all, but I had this 2006 on the rack, so I figured I'd crack it open. The first glass was just heat and burn.I recapped it, put it in the fridge, and forgot about it for ten days. The plan was to let it sit for only a day or two, but out of sight out of mind - I was about to pour it down the drain, but thought I should at least try it. Guess what?
Ripe plum, almost prune like, and red licorice on the nose.
Red licorice, blueberry, black cherry, a touch of eucalyptus, coffee, and chocolate are all nicely integrated on the palate. A big wine to be sure, plenty of heat, but we actually get "something" here - after a full week and a freaking half.
It's pretty much all black cherry on the finish.
Day one was not good in the least – tight, huge, silly, painful (think low 70s). After a full week and a half we have a wine that's tolerable. I'm sticking with The Boxer from here on out.
Score - 80
5 comments:
Wow! Pretty amazing that it was drinkable after 10 days. Wonder what temperature it was at so it didn't turn into vinegar.
It was in a regular refrigerator (ie, not a wine fridge) so figure around 40 degrees. I cringed while pouring it, but crazy as it sounds, it was actually pretty good.
(the 40 degrees was the storage temp, I did let it get closer to room temp before drinking.)
Did you do the "Mollydooker shake" to integrate the nitrogen? If not, the wine might come off as dumb.
I did not do the shake for this bottle - but my notes from another bottle of the same vintage/label are consistent. I think I just don't care for the Maitre'D.
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