Brookie and I enjoyed this bottle with Jordan and Megan at "Well and Good". Unfortunately, the restaurant did not have a decanter, so we poured glasses and put the rest in a carafe. The bottom line is that this is going to be a great bottle in about 8-10 years. The wine didn't really open up much over dinner, but it is obviously very good and will need some time.
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Napa 2023: the quieter version; 2/6/2023-2/11/2023 (Napa/Sonoma California): Our guide Anne had mentioned that 2013 was a popular vintage of Freemark Abbey and here again it’s easy to see why. There’s a certain life to the wine that I don’t get in the 2003 or 1993. I don’t think it’s an age thing but rather how the wine was made and perhaps the qualities of the vintage.
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Quite dense and tannins still unresolved with a menthol finish. We'll see what it's like on day #2. Likely still needs a few more years. Day #2 showed alot of improvement.
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Not decanted. Still primary, with layers of dark berry, cassis and mocha. Well made, with lush tannins and medium-high acidity. Recommend waiting a few more years or decanting before drinking.
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6/3/2023 - Magnum PI Likes this wine: 96 Points
Brookie and I enjoyed this bottle with Jordan and Megan at "Well and Good". Unfortunately, the restaurant did not have a decanter, so we poured glasses and put the rest in a carafe. The bottom line is that this is going to be a great bottle in about 8-10 years. The wine didn't really open up much over dinner, but it is obviously very good and will need some time.
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2/9/2023 - MC2 Wines wrote:
Napa 2023: the quieter version; 2/6/2023-2/11/2023 (Napa/Sonoma California): Our guide Anne had mentioned that 2013 was a popular vintage of Freemark Abbey and here again it’s easy to see why. There’s a certain life to the wine that I don’t get in the 2003 or 1993. I don’t think it’s an age thing but rather how the wine was made and perhaps the qualities of the vintage.
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1/21/2023 - cubswinws wrote: 90 Points
Quite dense and tannins still unresolved with a menthol finish. We'll see what it's like on day #2. Likely still needs a few more years.
Day #2 showed alot of improvement.
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4/16/2022 - tedcholl wrote: 92 Points
94% Cab Sauv and 6% Merlot. Just entering it's drinking window. Big, bold, dusty and chewy tannins. Blackberry, blackcurrant, mocha, pencil lead, raspberry, violet. Would pair wonderfully with a juicy steak.
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4/26/2020 - yaki wrote: 91 Points
Not decanted. Still primary, with layers of dark berry, cassis and mocha. Well made, with lush tannins and medium-high acidity. Recommend waiting a few more years or decanting before drinking.
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