Community Tasting Note

• englishman's claret wrote: 93 points

  May 12, 2019 - Followed in the decanter for over 8 hours, this went through a number of phases. At first, this showed faded red cherry, cardamom, old leather, and a meaty umami note. After 2 hours in the decanter, became much more youthful, developing black cherry, cola, and mint aromas; the leather and cured meat becomes more pronounced - it shows a little like you might expect from Sangiovese. From hour 3-4, there's a slow slide back to where it started. 93ish at peak.

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