Fresh cherries, cinnamon, plum brandy, mocha chocolate, fennel seed and cigar box. There are also delicate hints of black pepper, brown butter and toasty oak flavors that combine with rich and juicy mouth watering balance.
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Bright red fruit up front, with a bit of spice behind, but a short finish. Has a surprising amout of fruit left for a 10-year old wine. Could have probably gone a few more years.
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Tasting note from memory. This bottle seemed lighter with less fruit than when tasted last (2006). I suspect it was drinking much better in 06 and 07. A hour of air seemed to help.
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Blaze'. Hints of its once full taste were evident, but lacked most of the qualities found in D2. In all fairness the cork was soft on the air side, and I could smell the wine on that side, but no foul smells. Just Blaze'.
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Brownish Burnt edges. Roasted nuts, green peppers, some floral and dried herbs on the nose. Very interesting. Palate (unlike nose) did feature some fruit in the way of currants and dried berries. Also showing dried herbs, some antique, leather and cedar attributes. The palate seems aged to me, but there is still some acidity here that keeps things fresh.
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Drinking well. A fair amount of stalk and bell pepper on the nose. The palate is sweet with perky acidity and nice roundness. A pleasant quaffer and very nice with a grilled ribeye.
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Much better than my previous tasting in 2005. This bottle seemed to require about thirty minutes, but was fully open for business after that. Nose of cherries, violets and kirsch, with some heat developing after a few hours. Full in the mouth, with some chocolate notes, red fruit, some toasty oak and vanilla. Finish is velvety with a light syrupy component which is medium in length. Although dinking well now, it should last for several more years.
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Med opaque ruby, restrained plum, cherry, tangy herb on nose, b3, a3, t2, soft & plush w/a tangy spine to carry finish, nice sweet fruit on med finish, very silky, touch of heat is only downside, nice wine
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Had with cheese and sausage,decanted 2 hours. I really like this wine for its deep taste and fininsh. Not as complex as some blends, but it had a nice toastyness, some vanilla, and a little anise.
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Incredible nose of burnt sugar, creme brulee like, and cedar. Palate doesn't disappoint and matches the nose along with vanilla, anise, and red fruit. Great balance, seemless.
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After reading some other tasting notes on this wine, I was not expecting a lot, but I really enjoyed this wine. The nose has some Bordeaux and Washington elements. I found graphite, violets, cedar and dark fruit and a dollop of oak. Despite good complexity it seemed a bit disjointed and almost clumsy. The palate followed in kind with even stronger graphite, some vanilla, and sweet black fruit. This paired very well with American Kobe steaks.
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I am thinking we should have drank all of these while the fruit was the most fresh and vibrant. This has only become less charming since release. Perhaps I will sit on the last for a year or two just to see.
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From Magnum. I really liked this Washington wine. More than most experts probably. It had silky tannins on a round frame. Medium to full bodied with cassis, berry and mocha notes. 93 points.
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2000 D2 (51% Merlot, 30% Cab Sauv, 17% Cab Franc, 2% Petite Verdot) Tasted on release. I know a number of people who swear by this wine as good QPR, but having tasted 1997-2000 it just never does that much for me. Of the entire lineup of the day, this was the only wine that underwhelmed me. Maybe it was a served bit cold[**], but I found the nose to be reluctant and not exhibiting any "big jammy, ripe aromas". Maybe this just needs more time or a lot of decanting? I tried cupping the bowl of the glass to warm the wine and an awful lot of swirling, but it just never came around?!?
[**] Yesterday was a blustery Seattle rain/windstorm, and I was drinking outside sheltered at the edge of a tent so that I could spit discretely. As an aside, at 11AM on a Saturday, out of about 300 people at the party I didn't see another soul spitting their juice. It made me feel a bit self-conscious and prudish, but I had a long day ahead and really didn't need 10 ounces of wine in me just yet. Does everyone else just have a tougher liver than me? No one really looked at me strangely while I was spitting, but I certainly wasn't doing it in an obvious place.
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10/31/2014 - outdoorgrrl wrote:
This was fantastic! Must of the fruit is gone, but what's left is a beautiful, sophisticated wine.
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9/23/2014 - outdoorgrrl wrote:
Fresh cherries, cinnamon, plum brandy, mocha chocolate, fennel seed and cigar box. There are also delicate hints of black pepper, brown butter and toasty oak flavors that combine with rich and juicy mouth watering balance.
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5/7/2010 - stevenjstein Likes this wine: 88 Points
Bright red fruit up front, with a bit of spice behind, but a short finish. Has a surprising amout of fruit left for a 10-year old wine. Could have probably gone a few more years.
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5/6/2009 - Mark wrote: 88 Points
Tasting note from memory. This bottle seemed lighter with less fruit than when tasted last (2006). I suspect it was drinking much better in 06 and 07. A hour of air seemed to help.
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12/14/2008 - Brix1 wrote:
Blaze'. Hints of its once full taste were evident, but lacked most of the qualities found in D2. In all fairness the cork was soft on the air side, and I could smell the wine on that side, but no foul smells. Just Blaze'.
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9/20/2008 - rfras wrote: 90 Points
My last bottle from this vintage. Paired with lamb and it is still drinking well. Cherry, blueberry and vanilla flavors with a smooth finish.
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5/5/2008 - dnwillingham wrote:
Took to El Gaucho, great
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1/8/2008 - markcvino wrote: 92 Points
The wine has definitely out lived the window listing through 2006. I would definitely expect it to do well for a couple more years.
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9/3/2007 - dphilip wrote:
Tasted very good
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3/14/2007 - lorenzo wrote: 88 Points
Brownish Burnt edges. Roasted nuts, green peppers, some floral and dried herbs on the nose. Very interesting. Palate (unlike nose) did feature some fruit in the way of currants and dried berries. Also showing dried herbs, some antique, leather and cedar attributes. The palate seems aged to me, but there is still some acidity here that keeps things fresh.
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11/21/2006 - Eric wrote: 88 Points
Drinking well. A fair amount of stalk and bell pepper on the nose. The palate is sweet with perky acidity and nice roundness. A pleasant quaffer and very nice with a grilled ribeye.
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9/8/2006 - Mark wrote: 90 Points
Much better than my previous tasting in 2005. This bottle seemed to require about thirty minutes, but was fully open for business after that. Nose of cherries, violets and kirsch, with some heat developing after a few hours. Full in the mouth, with some chocolate notes, red fruit, some toasty oak and vanilla. Finish is velvety with a light syrupy component which is medium in length. Although dinking well now, it should last for several more years.
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6/16/2006 - Yak wrote: 93 Points
plenty of life left here! Lots of balance between fruit and acid. silky on the palate with a hint of burnt matches and blackberries.
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6/11/2006 - rfras wrote: 90 Points
Had with grilled chicken. Really went well with the food. There were plenty of cherry and berry flavors. Nice smooth finish with a hint of vanilla.
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4/1/2006 - Easter Everywhere wrote: 87 Points
Med opaque ruby, restrained plum, cherry, tangy herb on nose, b3, a3, t2, soft & plush w/a tangy spine to carry finish, nice sweet fruit on med finish, very silky, touch of heat is only downside, nice wine
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3/1/2006 - rfras wrote: 90 Points
Nice cherry and berry flavors. Drinks very well now.
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1/27/2006 - transpodude wrote: 91 Points
Had with cheese and sausage,decanted 2 hours. I really like this wine for its deep taste and fininsh. Not as complex as some blends, but it had a nice toastyness, some vanilla, and a little anise.
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1/15/2006 - lewisrise wrote: 94 Points
Incredible nose of burnt sugar, creme brulee like, and cedar. Palate doesn't disappoint and matches the nose along with vanilla, anise, and red fruit. Great balance, seemless.
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12/10/2005 - Mark wrote:
Tasting note from memory. Lighter, not huge, tasted much better after 1.5 hours, seemed to fill out a bit.
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1/8/2005 - norsktorsk wrote:
Balanced, not a big nose. We liked it. Anise.
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7/21/2004 - Jason wrote: 90 Points
After reading some other tasting notes on this wine, I was not expecting a lot, but I really enjoyed this wine. The nose has some Bordeaux and Washington elements. I found graphite, violets, cedar and dark fruit and a dollop of oak. Despite good complexity it seemed a bit disjointed and almost clumsy. The palate followed in kind with even stronger graphite, some vanilla, and sweet black fruit. This paired very well with American Kobe steaks.
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3/21/2004 - ScottG wrote: 88 Points
I am thinking we should have drank all of these while the fruit was the most fresh and vibrant. This has only become less charming since release. Perhaps I will sit on the last for a year or two just to see.
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7/16/2003 - Vino Me wrote: 93 Points
From Magnum. I really liked this Washington wine. More than most experts probably. It had silky tannins on a round frame. Medium to full bodied with cassis, berry and mocha notes. 93 points.
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11/16/2002 - Eric wrote:
2000 D2 (51% Merlot, 30% Cab Sauv, 17% Cab Franc, 2% Petite Verdot)
Tasted on release. I know a number of people who swear by this wine as good QPR, but having tasted 1997-2000 it just never does that much for me. Of the entire lineup of the day, this was the only wine that underwhelmed me. Maybe it was a served bit cold[**], but I found the nose to be reluctant and not exhibiting any "big jammy, ripe aromas". Maybe this just needs more time or a lot of decanting? I tried cupping the bowl of the glass to warm the wine and an awful lot of swirling, but it just never came around?!?
[**] Yesterday was a blustery Seattle rain/windstorm, and I was drinking outside sheltered at the edge of a tent so that I could spit discretely. As an aside, at 11AM on a Saturday, out of about 300 people at the party I didn't see another soul spitting their juice. It made me feel a bit self-conscious and prudish, but I had a long day ahead and really didn't need 10 ounces of wine in me just yet. Does everyone else just have a tougher liver than me? No one really looked at me strangely while I was spitting, but I certainly wasn't doing it in an obvious place.
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