Community Tasting Note

ShiverSeeker wrote:

Wednesday, January 19, 2011 - I was worried after 1 hour decant; still closed, harsh. After 2 hours, my wife loved the smell but found the taste acidic. I then transferred it between decanters six times, including twice with Venturi. When we started the meal, it had been decanting 3 hours total and I brought the temperature down from 23.5 C (room temp, in front of fireplace) to 19 C (66 F). At that point, it was becoming very nice and intense, a definite 95. But it kept improving, my last glass, 4 hours after opening the bottle, was by far the best, I was finally getting the buzz and shivers I look for in a great wine. The last glass was a definite 97, and I am hoping that within a couple of years I can get the same feeling every glass. So, my suggestion: decant for 4 hours, cool to 66 F, and let the finish take you over! or wait a couple of years.

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