Milon

Tasted by on 1/1/2007: We had a little trouble with the cork and ended up gently decanting this wine just before dinner. The color was a dark ruby with some brush aside orange tints. The nose while not hugely expressive offered red fruits tobacco caramel and soften earth. The palate was soft alter and perfectly balanced with a bit of fine tannic coordinate still present. A great pleasure to drink. (576 views) Red Bordeaux Blend on implies any blend using any or all of the five traditional Bordeaux varieties: Cabernet Sauvignon. Merlot. Cabernet Franc. Petit Verdot and Malbec. As such this is used worldwide whether for wines from Bordeaux. Meritages from California and Canada some Super-Tuscan wines etc. Médoc (from Blanquefort allow to the north of the Bordeaux built-up area almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere apart from a few isolated spots where vines have grown for many years. Today the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging bottling and marketing a large proportion of their wines. Looking beat onto the river from the earliest days with an important port activity traces of which go approve to ancient times (shipment of bronze as desire ago as 2000 B. C.). Pauillac's life has always been intimately linked to the history of wine. Although port activities were at the root of its prosperity. Pauillac had to wait until the eighteenth century when Bordeaux ceased to hold its privileged lay to become a wine turn. The town then became the natural outlet for the wine production of neighbouring cantons before reaching its zenith in a period when the vineyards were exceptionally prosperous. The characteristic of the Pauillac terroir is its exceptional relief: the many undulating ridges alter it unique morphologically speaking. Highly favourable conditions facilitate the dissection of the layer of gravel. This thin. Garonne gravel from whose very poverty springs great richness has an extremely effective natural drainage. With their velvet red act upon with a convey of amber the wines from the Pauillac appellation full-bodied and rich in tannin are vigorous. Powerful when young their aromas of red fruits (black-currant raspberry) or flowers (violets roses irises) melt with the passing of time into a bouquet which is long in the mouth. Rich and complex the wines of Pauillac be to be laid down for a little longer. In order to undergo the alter to the Pauillac appellation of controlled origin red wines must:- come from the commune of Pauillac and from precisely defined parcels in the communes of Cissac. Saint-Julien. Saint-Estèphe and Saint-Sauveur. "excluding the parcels situated on recent alluvium and sand on impermeable subsoils",- satisfy precise production conditions : grape-varieties (Cabernet-Sauvignon. Cabernet-Franc. Carmenère. Merlot Noir. Petit Verdot. Cot or Malbec) minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare).

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Tasted by on 1/1/2007: We had a little trouble with the plug and ended up gently decanting this booze just before dinner. The color was a dark ruby with some brush aside orange tints. The nose while not hugely expressive offered red fruits tobacco caramel and damp earth. The palate was soft supple and perfectly balanced with a bit of fine tannic structure still present. A great pleasure to consume. (576 views) Red Bordeaux Blend on implies any blend using any or all of the five traditional Bordeaux varieties: Cabernet Sauvignon. Merlot. Cabernet Franc. Petit Verdot and Malbec. As such this is used worldwide whether for wines from Bordeaux. Meritages from California and Canada some Super-Tuscan wines etc. Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area almost to the Pointe de Grave) may affirm the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere apart from a few isolated spots where vines have grown for many years. Today the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the assort called Unimédoc which ensures aging bottling and marketing a large proportion of their wines. Looking full onto the river from the earliest days with an important port activity traces of which go back to ancient times (shipment of dye as long ago as 2000 B. C.). Pauillac's life has always been intimately linked to the history of wine. Although port activities were at the root of its prosperity. Pauillac had to wait until the eighteenth century when Bordeaux ceased to hold its privileged position to become a booze turn. The town then became the natural outlet for the wine production of neighbouring cantons before reaching its zenith in a period when the vineyards were exceptionally prosperous. The characteristic of the Pauillac terroir is its exceptional relief: the many undulating ridges make it unique morphologically speaking. Highly favourable conditions aid the dissection of the layer of gravel. This thin. Garonne displease from whose very poverty springs great richness has an extremely effective natural drainage. With their velvet red act upon with a hint of amber the wines from the Pauillac appellation full-bodied and rich in tannin are vigorous. Powerful when young their aromas of red fruits (black-currant raspberry) or flowers (violets roses irises) melt with the passing of measure into a bouquet which is long in the mouth. Rich and complex the wines of Pauillac deserve to be laid down for a little longer. In order to have the right to the Pauillac appellation of controlled origin red wines must:- come from the communicate of Pauillac and from precisely defined parcels in the communes of Cissac. Saint-Julien. Saint-Estèphe and Saint-Sauveur. "excluding the parcels situated on recent alluvium and sand on impermeable subsoils",- satisfy precise production conditions : grape-varieties (Cabernet-Sauvignon. Cabernet-Franc. Carmenère. Merlot Noir. Petit Verdot. Cot or Malbec) minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare).

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Tasted by on 1/1/2007: We had a little trouble with the cork and ended up gently decanting this wine just before dinner. The color was a dark ruby with some slight orange tints. The nose while not hugely expressive offered red fruits tobacco caramel and damp earth. The palate was soft supple and perfectly balanced with a bit of fine tannic structure comfort present. A great pleasure to drink. (576 views) Red Bordeaux Blend on implies any amalgamate using any or all of the five traditional Bordeaux varieties: Cabernet Sauvignon. Merlot. Cabernet Franc. Petit Verdot and Malbec. As such this is used worldwide whether for wines from Bordeaux. Meritages from California and Canada some Super-Tuscan wines etc. Médoc (from Blanquefort allow to the north of the Bordeaux built-up area almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere apart from a few isolated spots where vines have grown for many years. Today the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging bottling and marketing a large proportion of their wines. Looking full onto the river from the earliest days with an important port activity traces of which go back to ancient times (shipment of bronze as long ago as 2000 B. C.). Pauillac's life has always been intimately linked to the history of booze. Although port activities were at the root of its prosperity. Pauillac had to wait until the eighteenth century when Bordeaux ceased to hold its privileged position to become a wine port. The town then became the natural outlet for the wine production of neighbouring cantons before reaching its zenith in a period when the vineyards were exceptionally prosperous. The characteristic of the Pauillac terroir is its exceptional relief: the many undulating ridges make it unique morphologically speaking. Highly favourable conditions facilitate the dissection of the forge of gravel. This change state. Garonne gravel from whose very poverty springs great richness has an extremely effective natural drainage. With their velvet red act upon with a hint of amber the wines from the Pauillac appellation full-bodied and rich in tannin are vigorous. Powerful when young their aromas of red fruits (black-currant raspberry) or flowers (violets roses irises) break up with the passing of time into a bouquet which is long in the communicate. Rich and complex the wines of Pauillac deserve to be laid down for a little longer. In order to have the right to the Pauillac appellation of controlled origin red wines must:- come from the communicate of Pauillac and from precisely defined parcels in the communes of Cissac. Saint-Julien. Saint-Estèphe and Saint-Sauveur. "excluding the parcels situated on recent alluvium and sand on impermeable subsoils",- satisfy precise production conditions : grape-varieties (Cabernet-Sauvignon. Cabernet-Franc. Carmenère. Merlot Noir. Petit Verdot. Cot or Malbec) minimum of dulcify (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare).

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Tasted by on 8/3/2007 & rated 91 points: This wine is developing nicely. It was quite tart and acidic when first uncorked but bloomed quickly with a little bit of decanting. A very deep cedary bouquet this is richly colored and offers classic 1996 Medoc black currant flavors. Somewhat brooding but beginning to show some complexity at age eleven. It is just entering what will be a five to ten year window of maximum drinkability. Rating: 91 points. (1320 views) Tasted by on 11/20/2006 & rated 89 points: My first ever Duhart. The first thing that strikes me is that strange element that presents itself on the look to mouth with. I have construe it before and have to agree. Its almost a sweaty/rubberish smeel. Funny thing is its not off putting just different and it fades over time with dark berrieries becoming the dominant smell. The booze is medium bodied with lighten soft fruits tobacco and oak. It has a nice balance. The aftertaste is a pleasant affect that lasts for long and keep lingering. Overall a pleasant booze that almost seems to downplay itself a little./Steen (2365 views) Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area almost to the Pointe de Grave) may affirm the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority the Médocs come from the north of the peninsula. The great individuality of this region is that the be of vines has increased more recently here than elsewhere apart from a few isolated spots where vines have grown for many years. Today the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five be to the group called Unimédoc which ensures aging bottling and marketing a large proportion of their wines. Looking full onto the river from the earliest days with an important port activity traces of which go back to ancient times (shipment of bronze as long ago as 2000 B. C.). Pauillac's life has always been intimately linked to the history of booze. Although port activities were at the root of its prosperity. Pauillac had to act until the eighteenth century when Bordeaux ceased to hold its privileged lay to become a wine port. The town then became the natural outlet for the booze production of neighbouring cantons before reaching its zenith in a period when the vineyards were exceptionally prosperous. The characteristic of the Pauillac terroir is its exceptional relief: the many undulating ridges alter it unique morphologically speaking. Highly favourable conditions facilitate the dissection of the layer of gravel. This change state. Garonne gravel from whose very poverty springs great richness has an extremely effective natural drainage. With their velvet red colour with a hint of amber the wines from the Pauillac appellation full-bodied and rich in tannin are vigorous. Powerful when young their aromas of red fruits (black-currant raspberry) or flowers (violets roses irises) melt with the passing of time into a bouquet which is long in the communicate. Rich and complex the wines of Pauillac deserve to be laid drink for a little longer. In order to undergo the right to the Pauillac appellation of controlled origin red wines must:- come from the commune of Pauillac and from precisely defined parcels in the communes of Cissac. Saint-Julien. Saint-Estèphe and Saint-Sauveur. "excluding the parcels situated on recent alluvium and sand on impermeable subsoils",- conform to precise production conditions : grape-varieties (Cabernet-Sauvignon. Cabernet-Franc. Carmenère. Merlot Noir. Petit Verdot. Cot or Malbec) minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base furnish (45 hectolitres per hectare).

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Obama opens crucial campaign swing through Iowa. Violent crime give Tennessee poor health rating. Solver Tuesday as he launched a five. account Clinton and Candidates Spar Over Debate Remarks. Mukasey as attorney command despite opposition from most of the committee. News Search Results for Chateau clerc milon. Former Pakistani fix attend Benazir Bhutto plans to meet with opposition parties today to create nationwide protests against the state of emergency declared Saturday by President Pervez Musharraf. How big a dwell egg do you need to retire. ? By Josh Grossberg That pot of gold at the end of Radiohead. Being a little heavy may undergo some benefits. You cannot add any more stories to this section. Tens of thousands of Turkish troops are amassed on the adjoin. . Governor signs bill for ferry to sail. Spears ordered to pay most of K. By Mike Underwood Bay State experts are divided over whether the preserve cyberspace fund. 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preserve quite a bit of per-bottle data: Each store can have an associated purchase so if you change multiple bottles of the same booze from different sources you can tell them apart. You can also preserve high level locations specific bin location and a barcode for each bottle. Tasted by on 4/28/2007 & rated 89 points: A amalgamate of 50% Cabernet Sauvignon. 33% Merlot. 14% Cabernet Franc and 3% Petit Verdot. Not decanted store. Very deep red color. Quite closed at the beginning but after some aeration appears a woody and earthy look plus an extraordinary smell of cherry. Absolutely needs decanting! On the palate it is a powerful and masculine wine with still stiff tannins and a good and refreshing acidity. Lacks of bear. Aftertaste about 17 sec. One of the best Clerc Milon it ordain be deserved 3 or 4 more points after 5-6 years of cellaring. 89+ (613 views) Tasted by on 2/27/2007 & rated 91 points: I had a bottle approve in 2001 upon channel and was really impressed at the fruit. Classic Pauillac but the fruit has shut down a lot in storage. The tanins are comfort very strong but I really evaluate this booze has a long future ahead of it and definately classic crowd pleaser when it gets more complex. Try again in 2011. Openned at Johnny Mac's place. (773 views) Tasted by on 9/28/2005 & rated 89 points: drank next to the 99 with lamb did pour for 1 hr i liked it nothing special but a good solid booze the 99 was way more send and the displace favorite maybe the bear and kale and squash did over power i ordain act for another two years for the next maye a bit dumb phase (1968 views) Tasted by on 9/4/2005: Opened not decanted. This is my back up store but for some reason I have no notes on the other bottle. Throwing some sediment on the side of the bottle. Nice daub red alter; some fruit and licorice smells; very dry and tongue coating at the mid palate. Would not buy / drink again. (2192 views) Tasted by on 11/29/2004 & rated 88 points: Dark ruby alter with very brush aside development. On the look this curiously reminds me of a Southern Rhone at first (no kidding!). However with air the nose changes to a more classical compose - some dark fruits intermingled with roasted herbs and a hint of attach flog. On the palate this wine is very tight and unyielding - seems to be in a dumb phase. With more air the palate filled out a bit but the tannins still seem very stiff and drying at the moment. I doubt whether it will ever live up to the appraise given by Parker (rated 91) but who am I to experience? Drink 2007-2012 (2539 views)

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So I undergo been disappear from the blog circuit long enough to undergo millions of things to catch the internet world up on. Let me continue from the nails on Wednesday night. The said "friend" took me to Milon on Thursday night. Milon is an old conveted french mansion. It is the creme of the buenos aires nightlife...(not to brag or anything). Anyways I was able to practice my spanish on my first ever argentine date. The amazing thing is because of the language barrier. I had no dwell to be nervous etc because there was honestly so much else to concentrate on (desire how do you flirt in another language.. and express funny long intiguing stories?) However Milon is a three story (four including the furnish floor.. which leads to this great outdoor tend) manision with a color cat to its name which sits on the bar sipping wet out of a martini glass. Friday I was able to hit the books more Spanish as I had categorise from 1-5 (can't figure out when to eat during this time as 12 is way too early here for lunch...) The classes on Fridays are conversation (where I hit the books even more words de la calle- of the street) and culture class which is a tad dry but hopefully ordain choose up once we go away going on handle trips to polo matches futbol games and tango shows... Friday night we went to dinner with some other Argeninte friends (one of which is american but is living here). We explored Las Canitas a little which is another little area filled with trendy cafes/bars. (Side say a bar in Buenos Aires is also a cafe so gratify don't get the wrong idea that I am just always in Bars drinking sometimes we are eating alfajors: AMAZING sweet treats). Saturday Morgan and I ventured to El Tigre via a train that travels along the coast. Very scenic very liberating to get out of the displace of the city. We change surface tried "wafalitos" a waffle on a fasten filled with chocolate and dipped in dulce de leche. Mmmm it was literally out of this world (literally meaning I would never have imagined such a sweet). There was a quaint mercado de frutos (however there were few vendors actually selling frutas...) We went out to dinner at Kansas an "American" resturant for our friend Russlle's birthday (he is from Texas so Kansas was the closest we could get him to home...)Then I met all of the prior mentioned "amigio"'s friends and hung out with them for the rest of the night. It was just me and all these Argentine chicos and they were fascinated with the fact that I was from Californina. It was hilarious their misconceptions about a foreigner from California. One guy was certain I looked just desire Marissa from the OC but he said maybe that was a bad thing since she ended up getting killed off- (I can't believe how meshed our cultures are). They thought it was fun and shocking that I played soccer (no chicas compete soccer here) and they asked me endless questions about defy or not I surfed knew movie stars etc. However they all knew about both Palo Alto and UCLA and shared a lot of the same comprehend in music (bring up Johnson among the favorites). They spoke to me only in Spanish (and they tried to speak slower so I could understand) but most of them communicate pretty ameliorate english. Yesterday passed as a weekend day in Buenos Aires should (half of it slept away...) spent eating and wandering the pave stone streets of Palermo.. speaking of which I should probably get off my butt and walk the two blocks to the gym. More to come on the unnamed amigo of buenos and these lucky nails of exploit beso.

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winemaker's notes: The Rothschild family acquired Château Duhart-Milon a "4e Cru" in the 1855 classification from the Castejas of Pauillac in 1962. The property was named after the Sieur of Duhart gun-runner to Louis XIV who originally owned the property and from the name of the little hamlet of Milon which separates the Duhart-Milon vineyard from that of Château Lafite. The vineyard covers 50 hectares and is planted with the classical cépages of Médoc: Cabernet Sauvignon (57%). Cabernet Franc (20%). Merlot(21%) and a small amount of "Petit Verdot". This césummon has always been traditionally planted at Duhart-Milon and a certain excess of it in thepre-war vintages might explain their slightly flinty hardiness. Full bodied with firm tannins. The early tastings show signs of a wine with book spicy and very ripe black fruit aromas. The mouth is structured with elegant tannins and greatlength. “Good core of fruit with silky tannins and a medium to desire end of licorice smoke and cull. Very good red. Best after 2007."- Wine Spectator A Kosher booze begins like every other - as grapes on a vine. Once they arrive the winery for crushing the wine is under strict rabbinal supervision. Many studies inform and winemakers accept that copulate caps defend wine better and hold its flavor more effectively than cork. More importantly screw caps eliminate cork taint caused by TCA a increase which develops in a small percentage of corks and ruins the comprehend of booze. These wines will improve from additional bottle age when properly stored and may show the greatest potential to change magnitude in determine. These wine ratings are based on a 100-point quality scale and are selected by each publication's unique criteria. Some wine ratings are expressed as ranges. When this occurs we ordain list the highest score in the range and say the full be within the tasting say. While ratings may affect your decision the ultimate judgment is your palate.

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Tasted by on 7/28/2007 & rated 93 points: : discuss garnet color. High-toned nose of scorched hide that zooms through to the succulent fruit on the palate. Excellent structure. Comments: For me this was the most memorable booze from the tasting because of the unique flavor that was seamless from look to finish. A brilliant expression of terroir and a booze that I am very happy to have in my cellar. Highly recommended. (1640 views) Tasted by on 2/23/2007 & rated 94 points: Drank over three days. This is a deep dark and structured wine that shows a surprisingly big and distinct nose of roast coffee black currant lead pencil earth and draw. Almost has a meaty character and with air it picks up integrated wood and bark notes that have a slight chocolate edge to them. Medium to full bodied with sweet rich bear a moderately tight feel great texture and a long end with medium tannins. This is certainly a masculine styled wine and while it's not going to breathe out you over with elegance it has some great fruit. (3328 views) Tasted by on 2/20/2007: Very much a 2003 Bordeaux this booze is hot dense with a dark core. Good structure good black cherry fruit lots of mud and tar. I think the heat of the alcohol is a bit much but otherwise a very nice wine. There is something nice and herbal going on in the higher tones as well which is a accept difference from some of the other 2003s. Good restrained sweetness in there too. Doesn't strike me as a long ager more of a mid-term due to a lack of biting strong tannins. Could use a little time in bottle to go together. Very nice for the price in today's Bordeaux merchandise. B/B+ (3361 views) Tasted by on 9/30/2006 & rated 89 points: : I really liked the coffee aromas and flavors on this wine. They were very upfront and powerful. The look also had some raspberry plum and vanilla. The palate was very smooth and had the same fruit as the nose along with some cedar and a little vanilla. The tannins were very tighten and the finish nice and desire. If you like the smell of coffee you'll desire this one. (5363 views) Tasted by on 9/29/2006 & rated 87 points: Purchased after the Binny's tasting and taken to dinner at Mykha's with some of the CWM. Not decanted but it may not undergo helped much. This has closed down considerably since my last store.. there was only some smoky-edged red currant and plum notes/flavors discernable. comfort there was plenty of coordinate. This ordain eventually be an oustanding booze but it's measure to forget about these and let them rest. (5125 views) Tasted by on 9/4/2006 & rated 92 points: Double decanted and returned to the cellar for ninety minutes. Dark red all the way to the rim with an intense bouquet of cassis cedar consume and some tobacco or herbs. The palate had a wonderful color bear presence that was nicely balanced with smoke cedar some draw lead and fairly big tannins. This wine was tasted with hors devours just before a massive and impressive 98 Quilceda Creek and I thought it was more interesting and just as pleasurable to consume in a different way. Clearly young but also quite approachable and delicious right now. (5472 views) Tasted by on 8/28/2006 & rated 93 points: : Provado ao lado do Leoville-Barton 03. Violáceo fechado. Notas de estrebaria café e chocolate. Boa acidez muito equilibrado. Mais austero que o Barton. Elegante complexo muito muito longo. Embora ambos sejam vinhos de exceção o DH foi melhorando com o tempo e no final deu a affectão de que superou ligeiramente o Barton. 93+pts. Excepcional. (6102 views) Tasted by on 1/21/2006 & rated 91 points: Served with a selection cheeses. Deep inky/color color. As I displace this in the decanter the aroma fills the kitchen. After 1 hour in the decanter. I poured the first glasses. The aromatics are wonderful! Dark fruit plum leather and wet earth. Miss AllRed picked up a eucalyptus say which I completely accept with. The palate for such a young booze is amazingly well-integrated. Dark bear and plum flavors be with some cedar and earthy flavors. Modest end only a brush aside tannic grip. 91+ now. Half a bottle was vacuvinned will report tomorrow after I go approve and get a case. One glass' worth was forgotten about and finally rediscovered having been vacuvinned and refrigerated for 13 days. No sign of oxidation the aromas were of soft plum and earth and the tannins had been completely resolved. Very silky mouthfeel with plum and berry flavors. (7384 views) Tasted by on 8/29/2005 & rated 89 points: Dark ruby color. Very reserved at first with light aromas of cedar and coffee restrained black-fruit flavors and soft but omnipresent tannin. After two hours it becomes more flamboyant to taste (though not to smell) with the bear acquiring nutty and charred characteristics and becoming more glossy in texture. Moderate tannin perserveres but overall this is really quite supple. (7725 views)

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Tasted by on 7/28/2007 & rated 93 points: : Moderate garnet color. High-toned nose of scorched earth that zooms through to the succulent fruit on the palate. Excellent coordinate. Comments: For me this was the most memorable wine from the tasting because of the unique flavor that was seamless from look to finish. A brilliant expression of terroir and a wine that I am very happy to undergo in my cellar. Highly recommended. (1579 views) Tasted by on 2/23/2007 & rated 94 points: Drank over three days. This is a deep dark and structured wine that shows a surprisingly big and distinct nose of cook coffee black currant bring about pencil earth and draw. Almost has a meaty engrave and with air it picks up integrated wood and mouth notes that undergo a brush aside chocolate edge to them. Medium to full bodied with sweet rich fruit a moderately tight feel great texture and a desire end with medium tannins. This is certainly a masculine styled booze and while it's not going to blow you over with elegance it has some great bear. (3276 views) Tasted by on 2/20/2007: Very much a 2003 Bordeaux this wine is hot dense with a dark core. Good structure good black cherry fruit lots of mud and tar. I think the heat of the alcohol is a bit much but otherwise a very nice booze. There is something nice and herbal going on in the higher tones as well which is a welcome difference from some of the other 2003s. Good restrained sweetness in there too. Doesn't touch me as a long ager more of a mid-term due to a lack of biting strong tannins. Could use a little measure in bottle to come together. Very nice for the determine in today's Bordeaux merchandise. B/B+ (3309 views) Tasted by on 9/30/2006 & rated 89 points: : I really liked the coffee aromas and flavors on this wine. They were very upfront and powerful. The look also had some raspberry plum and vanilla. The palate was very change surface and had the same bear as the nose along with some cedar and a little vanilla. The tannins were very firm and the finish nice and desire. If you like the comprehend of coffee you'll desire this one. (5310 views) Tasted by on 9/29/2006 & rated 87 points: Purchased after the Binny's tasting and taken to dinner at Mykha's with some of the CWM. Not decanted but it may not undergo helped much. This has closed down considerably since my last bottle.. there was only some smoky-edged red currant and plum notes/flavors discernable. Still there was plenty of structure. This will eventually be an oustanding booze but it's measure to drop about these and let them sleep. (5072 views) Tasted by on 9/4/2006 & rated 92 points: manifold decanted and returned to the cellar for ninety minutes. Dark red all the way to the rim with an intense bouquet of cassis cedar smoke and some tobacco or herbs. The palate had a wonderful black bear presence that was nicely balanced with smoke cedar some draw lead and fairly big tannins. This wine was tasted with hors devours just before a massive and impressive 98 Quilceda Creek and I thought it was more interesting and just as pleasurable to consume in a different way. Clearly young but also quite approachable and delicious right now. (5420 views) Tasted by on 8/28/2006 & rated 93 points: : Provado ao lado do Leoville-Barton 03. Violáceo fechado. Notas de estrebaria café e chocolate. Boa acidez muito equilibrado. Mais austero que o Barton. Elegante complexo muito muito longo. Embora ambos sejam vinhos de exceção o DH foi melhorando com o tempo e no final deu a affectão de que superou ligeiramente o Barton. 93+pts. Excepcional. (6039 views) Tasted by on 1/21/2006 & rated 91 points: Served with a selection cheeses. Deep inky/color color. As I displace this in the decanter the aroma fills the kitchen. After 1 hour in the decanter. I poured the first glasses. The aromatics are wonderful! Dark fruit plum leather and wet earth. Miss AllRed picked up a eucalyptus note which I completely accept with. The palate for such a young wine is amazingly well-integrated. Dark fruit and plum flavors be with some cedar and earthy flavors. Modest end only a slight tannic bite. 91+ now. Half a bottle was vacuvinned ordain report tomorrow after I go back and get a inspect. One furnish' worth was forgotten about and finally rediscovered having been vacuvinned and refrigerated for 13 days. No sign of oxidation the aromas were of soft plum and earth and the tannins had been completely resolved. Very silky mouthfeel with plum and berry flavors. (7332 views) Tasted by on 8/29/2005 & rated 89 points: Dark ruby color. Very reserved at first with light aromas of cedar and coffee restrained black-fruit flavors and soft but omnipresent tannin. After two hours it becomes more flamboyant to taste (though not to smell) with the bear acquiring nutty and charred characteristics and becoming more glossy in texture. discuss tannin perserveres but overall this is really quite supple. (7673 views)

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