Community Tasting Note

JOsgood wrote:

Thursday, April 24, 2008 - Consumed at Perilla in NYC with Capilouto, Oyster and Lilly. Decanted for 1 hour plus and paired with Chef Harold Dieterle's amazing cuisine. The nose was 96+ with an amazing burst of earth, black fruit and pencil lead. In the mouth a very earthy wine that is smooth and rich with a touch of oak. With a bit more fruit this would be a blockbuster. The paired brilliantly with the hanger steak and was loved by all.

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