My wife and I met AllRedATT and his girlfriend at the Anvil Club in East Dundee, Illinois on Saturday and AllRed graciously offered to bring one of these. AllRed is a member and corkage is only $2 per bottle. Our meal was wonderful and the service was top notch. I think everyone decided on either the Filet Mignon or another cut of steak to match this wine and the 1993 BV GdL that we also opened.

AllRed decanted this wine for about 6 hours before we drank it and I think he actually double or triple decanted it. However, it was still tight. As expected, it was a powerful concentrated wine made from fruit grown on or near Howell Mountain at about 1300 feet. Notes of cassis, black fruit, spice and chocolatey oak. Full bodied with a firm finish and bold tannins. Needs time. 92-93+ points based on potential.

VM

I tried this last week as well (to see if I want to get more) with similar first night notes, very good but tight over the three hours I nursed a glass. I revisited the next day, and wow, what a difference a day makes. an easy 2 or 3 pts. jump, much more intense nose and palate. I wish I had the willpower to save some for another night. It may have been even better.

I was at the magnum party a few weeks back and Mark Neal had a bottle waiting for me that he decanted for 30 hours it was so smooth man oh man.So if anyone else wants to try one of these beuties dont be afraid to overnight it in a decanter. It was that good.I Will be buying more.

I tried a bottle of the 02 about a week ago. Decanted for 24 hours. Agree with vino me. I will not open again for at least 2 years.

quote:

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Originally posted by CHICO:
I was at the magnum party a few weeks back and Mark Neal had a bottle waiting for me that he decanted for 30 hours it was so smooth man oh man.So if anyone else wants to try one of these beuties dont be afraid to overnight it in a decanter. It was that good.I Will be buying more.

---

Look back on my Neal posts. 36 hours...! Singing!! Two years won't make an iota. Try 10.

I had this right out of the bottle at the winery yesterday and had a slightly different impression. Agree with the initial discription above and would add a mid-palate of licorice and a pleasing minerality on the finish. Very smooth and complex. I judged the 2001 to be more angular and tannic upon release, but I also prefer the 2001. They should drink well side-by-side around 2011.

OK, here is my TN on a bottle I just had tonight. I just couldn't help myself...

Mark Neal has again concocted a mesmerizing Cabernet Sauvignon which is a steal at this price. It is a singular expression of ripe Cabernet fruit with layers upon layers of dark plum and black cherry. What is so impressive, however, is how the deeply extracted fruit is so delicately woven within the tapestry of the wine, as not to be overwhelming or dominate the other flavors. Behind the fruit is a powerful structure founded in strong, but sweet tannins. Sweet tobacco, cocoa, spices and just a touch of mint complement the other flavors. The oak is barely perceptible as an individual flavor, but insteads seamlessly adds to the wine's overall structure. This wine is a must buy for collectors of California Cabernet and it will certainly gain in stature within 5-8 years and last well beyond that time.

94 points

-Brettay

thanks for the notes,
now if i could get my case. you people are killing me got the zin a couple week ago,haven't tasted yet.tomorrow is as good of a day as any.

Ok you convinced me I will have to visit this winery and try the '02 Neal Cab.

I may have to buy a case upon my next trip to Napa (next week) when I try to get another case of the '02 Pride

CK, do you know where 1-2 bottles of the '02 Pride can be found?

Redmeat: PC has 1 bottle of the 02 Pride @ $80

RedMeat;

A little know fact is that if you visit the winery as I did last week they will sell you some. Call for a tasting appt. and when I was there they sold me a case @$62 a bottle and also sold me 6 merlots.

The winery will only do this as they have stock, they also had quite a few large format bottles avaliable for sale

You could leave SF and be at winery within 1 hour!

PS I am drinking some NOW that has been decanted 20 hours and I am planning another trip up the hill for another case+ if they have any left.

I've had this a couple of times, but never had the chance to fully evaluate the wine. Decided to open one this afternoon to track it's progression. Here it goes.

***
December 26, 2004, 2:30pm PST
Right out the bottle. Striking dark ruby in color. Nose of caramel popcorn with touch of cinnamon and nutmeg. Not giving much on the palate initially. With vigorous swirling, brings out some of the sweet fruits hidden in the background. Oven baked peach sprinkled with cinnamon characterize the current flavor profile. Firm tannin clearly overshadowing the fruits. Nice mid-palate, finish north of 30 seconds.

December 26, 2004, 4:00pm PST
Nose has now evolved to a mixture of chocolate and black cherries. Swirl of blueberries and black cherries are starting to show up on the palate with a hint of dark chocolate on the finish. Still covered up by firm tannin.

December 26, 2004, 7:00pm PST
Nose of black cherry with cocoa powder. Cherries has now taken over with chocolate in the supporting role. Firm tannin not backing off much, but enough for the black fruits to take another step forward.
Paired with pan seared peppercorn ribeye steak, brought out more sweet black fruits as the fat cuts through the firm tannin. A powerful wine that can stand-up to the generous amount of simple seasoning of peppercorns and sea salt.
***

Have about a third of the bottle remaining for tomorrow.

pyang, no ratings during the progression.
It will be interesting to see how you rate the wine through its different stages until your final glass.

December 27, 2004, 10:10pm PST
The bottle has now been open for more than 30 hours.
Aroma of black cherries are now exploading out of the glass. Vanilla with a hint of Jaegermeister are also on display. Firm tannin has now transformed to the softer and gentler version, round and much better integrated. Layers of dense black fruits, strong mid-palate, oolong tea leaf on the finish that's north of 40 seconds.
***

Small glass left for progress report tomorrow.

p.s. orlando, I don't like giving scores, too subjective, think descriptors are better indications.

Pyang;

Your posts on the 2002 Neal are probably the best tasting notes I have read this year. The progression idea is great

I can see the other greats in the forum copy this format (if they can) such as B-O, F, WW, DRAB, G, etc.

Hats off to you

Pyang,
Please post the finale when you get a chance. This tells me mine will be locked away for about 10 years.

December 28, 2004, 10:02pm PST - the last verse
It's now more than 55 hours since I uncorked this wine. Seems like the wine is now fully opened.
Melody of casis, black cherries and blueberries dominates the rising aroma from the glass, with soft hints of clove and cinnamon. Firm tannin no longer, turned into luxurious black silk that covers the palate ever so softly. Due to this transformation, the whole other dimension of the wine is now on display. Tremendous amount of deep black fruits that's impeccably balanced by minerals, an element that wasn't present until now. Long long lingering finish like the waves coming in from the ocean that makes me wish I had saved just a bit more than one last glass.

Amazing!!!

I mean the restraint

pyang,

Thanks for posting these evolutionary TNs!

Just curious as to how the bottle was handled after opening. Did you decant it or just leave it in the bottle? Did you leave the cork off or recork after the first day? Was it stored at room temperature, in a cellar, or in a fridge?

TIA,

Otis

otis,

I left the wine in the bottle the entire time recorked after each session. No gas, no cellar, just left the bottle out at room temperature around 65 - 70ish.

I've always said at least 3 days. Same day drinking of this stuff just doesn't do it justice!

Had this tonight and WOW. This is even better than the '01. Cherry and vanilla and chocolate and spice. Outstanding! I'm trying to figure out how this thing is going to get better.

tomtom,
Did you try it in Glendale? I was there tonight but did not try it.

red4life