Community Tasting Note

Mike Kopanski wrote:

Sunday, February 10, 2013 - They certainly produced and imported this for the American palate. There is no doubt about its Chilean origins with some of those black tea and tree bark flavors, but they have been toned down a little. Upon opening, there was a big hit of new oak. The nose has that smell of a winery barrel room with blackberry preserves, dark cherry and heavy toast barrels. There is a very nice creamy richness to the super black fruit across the palate. There are almost enough layers of complexity to cross the 90 point glass ceiling. Nice job with the oak integration. The acid is a little raw, and may be able to age a few years. The glass staining finish is black cherry skins with plum, and light dry tannins, that lasts for minutes.

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