Do you think it was actual residual sugar, or more a perceived
sweetness? I usually get the latter from toasted oak combined with
very ripe fruit. Not uncommon in CA or Oz for me.

On Jan 29, 3:59�pm, Ben Snyder > wrote:
> Hi folks
>
> So here's my short impressions of this wine, and an open invitation to
> those who like it to tell me why.
>
> 2003 Bennett Lane Maximus red. *Described on the label as a red feasting
> wine. *Sounds like fun... *Cabernet, Syrah and Merlot blend. *Looked
> very promising upon the pour. *Deep, rich color, but the nose was very
> sweet and grapey. *A small taste showed the problem - this has got to be
> the sweetest red wine I have ever tasted. *Definitely some chocolate
> notes in there, but the sweetness was so off-putting I didn't continue
> with this wine at all. *This wine supposedly scored 90 points in Spectator.
>
> -ben