Community Tasting Note

• Tim Heaton wrote:

  January 25, 2014 - An undrinkable mess (for me, not for my wife) on night one, just vanilla cherry phosphate. Tiresome, flabby, vanillin and fermented grapes that could have come from anywhere. Sur maturite.
  
  In the fridge for two nights (and served at 63F, not 68F), and we have an entirely different wine. One made for food, or cocktails, whatever. Still too much oak, but not so much that on night three the bright fruits can't zoom past it all. Potpourri, creamy red and black fruits, black licorice, grilled herbs and a lick of vanilla and toast. Dark ruby core, thick watery edge, and sensibly full-bodied (at 63F). I like this less and less as it warms up - the oak and EtOH take over and aren't very forgiving. Some minerals move in toward the end of the bottle, adding the only real piece of interest. With more time, this could move from good to very good, but it's got its work cut out for it if it wants to distinguish itself. As it is, the hot finish is not doing this any favors. Having said all that, I can't deny it's pretty tasty with a cheeseburger with the works. Give this another year or two. 14,8% abv, drink thru 2019
  
  57% Grenache, 32% Mourvedre, 5% Syrah, 5% Counoise, 1% Carignan

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