Community Tasting Note

swade wrote:

Thursday, August 11, 2016 - Burgundy shoe polish color. Light sediment. This was really musky (skunky to the point others wondered if it was flawed). It blew off, but well after an hour and this took a lot of time to open - about three hours. This led to aromas of thistle (quite distinct actually, yes I'm a gardener), flora, sweat and raw meat. Vintage ripe. Blue fruit. Still quite tannic and bruising. This still has the M-G polish, though the sun seems to have bleached out the Chambolle delicacy. 89

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