Purchased what was labelled on the wine list as a 99 Reserve, and asked to have it decanted given my prior experience that the wine needed some time to open up. Started off tasting silky and fruity, with little tannin. Thought I was going to give this a 91-92, but given how soft the wine tasted, asked to have the bottle brought back. Turned out to be a 2000, which the restaurant offered to replace. This wine disintegrated quickly and earned an 87 in my book. No staying power and an incredibly brief (if noticeable) finish.

David:

What restaurant did that to you? Is it here in town, or are you traveling again?

Mike

It was last week at the main restaurant at the Four Seasons on the Big Island. Our office has done events there prior to my arrival, and since I was paying my own way, I called the hotel's sales manager to seek a break on their way-too-steep tarriff. She invited us to have dinner there since the hotel was fully booked and the restaurant had just received several awards. Other than the wine, it was among the finest meals we've ever had. Lobster Spring Rolls, a Bento Box (lobster tempura, filet terriaki and mahi) and macadamia-nut coated lamb chops. And a setting to die-for. The Big Island may be my favorite place to visit.

What happened to these guys?

LCC - I would look for things to improve dramatically with the recent hiring of Tony Biagi as the winemaker.

The winemaker isn't the problem. Its not like Nils Venge does not know what he is doing.

As far as I know Nils is still consulting.

I think one of the problems is that Nils was really fighting the Stelvin.

Hmm, good point Jones.

The problem is (for them, that is) is that by the time they sort it all out, they would have lost a lot of buyers of their Wines (which are not that cheap).

Chocolate, blackberry, cassis, dark and red fruits. Medium bodied with cassis, oak spice, dark fruit and cassis. Just ok.