The Magician
Member #807,627 signed up 9/7/2021 and last accessed 4/14/2024
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Member since September 2021
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Member #807,627 signed up 9/7/2021 and last accessed 4/14/2024
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2016 Château Poesia
12/17/2023 - The Magician Likes this wine: 90 Points
Deep purple. First tastes of black fruit followed by old oak and forest floor with a balance tending toward the oak continuing through the finish. Decanted for around 45 minutes. At first, there was a distinct feel of alcohol but after 15 more minutes, that dissipated. However, as the wine warmed, the tannins went from moderately grippy to having the feeling that your tongue was sticking to the roof of your mouth.
Wife was at 90 and I was closer but not quite at 91. Paired well with rib-eye steaks, green beans and couscous.
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2018 Stags' Leap Winery The Investor
12/9/2023 - The Magician Likes this wine: 93 Points
This wine has a nose of black fruit and oak. The first tastes are blackberry and black cherries with old and new oak, the oak continues through the mid pallet with a deeper flavor of licorice and dark chocolate with moderately grippy tannins. A long smooth finish.
This really is a wonderful blend with petit Syrah, Merlot, Cabernet Sauvignon and Malbec. The flavors are smooth and compliment each other. It is just really put together.
Paired nicely with with prime strip steaks, baked sweet potatoes and broccoli.
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2017 Mollydooker Enchanted Path
12/8/2023 - The Magician Likes this wine: 93 Points
A bouquet of fruit on the nose. This is a very fruit forward wine with first tastes of blueberry, strawberry and blackberry followed by a just right warm oak and mildly grippy tannins. The end has a "pop" of cherries for a wonderful finish. As I told my wife, anywise that has you say "mmmm" after each sip hast to get a good rating. I was at a 93 and my wife was at a 92-3. It's a lovely wine.
Did the Mollydooker Shake and the decanted for around an hour. My sense is that it is very drinkable now and shouldn't be aged much longer.
Served alongside of veal chops with a balsamic and maple glaze with a pistachio crust accompanied by pearlized cous cous with basil, a medley of vegetables and semolina bread.
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