Community Tasting Note

isaacjamesbaker wrote:

Sunday, October 8, 2023 - Mostly 1998s (Washington, DC): Lots of sediment. Flavors of mulled black cherries and currants, with pickling spices, sun-dried tomatoes, black pepper, tar, dried violets. The palate has softened but still dusty tannins with tangy acidity. Fruit is mulled and a bit muddied, but still going (currant, fig paste). All sorts of roasted red pepper, green olives, black pepper, chewing tobacco, some graphite and tar. I guessed this as a Cote Rotie – not too far off.

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