Community Tasting Note

suttonri wrote:

Thursday, April 2, 2009 - Lovely lovely lovely. Tart cherries, leather, chocolate, herbs, and a pepperry tannic grip. More elegant than powerful. Really came alive with ragu bolognese. Also, parmegiano reggiano and a pork loin butterfiled, stuffed with a paste made from olive oil, garlic, rosemary, sage, salt, and pepper then roasted over an oaken fire. A splendid food wine. Serve with your favorite tuscan dishes and take a few hours to savor how good the world can be.

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