Community Tasting Note
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ckinv368 Likes this wine: 95 points
August 6, 2013 - Opened and slow-oxed for 1 1/2 hours prior to drinking.
Nose of prunes, dust, over-ripe black cherries, mushrooms, forest floor, cigar box and cedar, blood and roast beef.
Perfectly muted dark cherry, green pepper, dusty remnants of tannin, fig, mushroom, prune, smoky blackberries, coffee, cedar, forest floor, graphite, blood, old books, and roasted meat. Still a very powerful, complex wine. Almost overpowering flavors at times.
The middle and end of the palate reminds me of sitting in a dark wood-paneled room with tapestries on the wall, fire crackling, contemplating a wonderful book, smoking a cigar, nursing a scotch. In three words: the good life.
Amazing wine, almost completely mature, but still has a little ways it can go before the astringency burns completely off. Drink now or hold for 2-3 years for it to hit its absolute peak. Imagine this will plateau for quite a while before it begins to decline. The finish was so long, and the wine so powerful and concentrated, I can't imagine it is going to decline or decay anytime soon. If you have some of this, you're pretty lucky! Everything old-school BDX should be.1 person found this helpful 8,756 views
1 Comment
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gigmoney commented:
8/7/13, 12:15 AM - Great description of you being in a dark-wood paneled room. My first experience with this wine 3 years ago made me explain to our group that I wanted to live inside this empty bottle. Great aromas. 3 more bottles in my cellar. I should open one again this fall. Thanks for the update.