Community Tasting Note

• Pknut wrote:

  June 22, 2013 - I put this one in the freezer to cool it off during our night-before-the-kids-leave-for-camp-BBQ, and forgot about it for a couple of hours. That was enough for the wine to freeze and the cork pushed out and lifted the foil. Query whether that was enough to compromise this wine. I opened it the following day and it seemed grumpy, jagged and sour. I left it for another day, and it seemed to find its place. Lots of minerals and good energy, but a touch of that "sour barrel" aspect that I believe comes from too much wood and I dislike. I hope that with more time, the wood might integrate. One retailer promotes this as being "the next Dauvissat" or some such, but that's all marketing fluff. The only aspect that this resembles Dauvissat is in the color of the wine.
  
  This is from the tranche that has the Dagueneau-like label; obtained from TCWC, my second tranche.

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