Community Tasting Note

Wednesday, December 12, 2018 - 2 1/2 hour decant (mag decanter). Nose: Complex aromas of black fruits, graphite, cedar and traces of tar and fennel. Palate: Very black fruited with the graphite showing along with very primary yet supple tannins. This wine is dychotomous in that the previous reviewers illustrate that old adage that “two things can be true at once”. While there are aspects of approachability in the soft tannins there is also a very primary quality to the fruit. Enjoyable now with a big decant, but the real vexing question is when to open the next one? Depending on its evolution this could be 92 points or higher. We shall see.

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Comment posted by Mark1npt:

12/12/2018 6:02:00 PM - Thanks for the great note...have been waiting for info like this from someone.....haven't cracked a single on open as of yet.
Comment posted by Mattshank:

12/12/2018 6:42:00 PM - Thanks Mark. Glad you found the note useful. Depending on how many you have I would say open one, but give it lots of air and you will be happy. If you only have 1 or 2 then perhaps a couple years or so sideways might be better.
Comment posted by Mark1npt:

12/12/2018 6:52:00 PM - I've got 11 left. Gave it a 90 almost 1 year ago.....has the green pepper aroma lifted from it yet? I found that a little unpleasant. Have been holding and waiting for it to evolve.
Comment posted by Mattshank:

12/12/2018 7:01:00 PM - Did not note any green pepper nor do I recall others commenting on it. Heavy on the graphite though which I thought was cool. As I say decanting is crucial. Too many reviewers do not talk about their air treatment which makes me think many do a pop & pour. This is a mistake IMO. In many cases wine needs air.
Comment posted by Mark1npt:

12/12/2018 7:45:00 PM - I cannot ever pop and pour a BDX wine.....always a minimum of 1-2 hours needed IMO. Many need 3-5 hours to really perform. I try to list my air time in every review. Maybe the green pepper has finally lifted? Love graphite! Looks like I'll need to try another one very soon! Thanks, Mark