Community Tasting Note

rossandersonnz wrote:

Saturday, July 18, 2015 - Sulfur notes reduced after vigorous decanting/aeration. Plum and pepper aromas, with a little blackcurrent and vanilla. With food, a sawdusty oak note became quite strong and un-integrated (only 30% of the wine aged in barrel). There are several other faults too, including a stalky under-ripeness and too much barnyardy Brett notes. A touch overtannic too.

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