Community Tasting Note

sweetstuff wrote:

Friday, April 3, 2015 - Tea-green-yellow; cork-finished; quick tearing, viscous. 14 pabv.

Nose: searching sweet tea, white stone fruit, and lacquer, minted/savoried dried peaches and/or apricots, perhaps a little bit medicinal, sort of like a minor Chartreuse: white grapes, spicy,earthy, with gentle white pepper and a tiny bit of heat. Reminiscences of old-time anesthetics.

Sweet, with a little bite of white tannin; .white soy sauce; slightly bitter-Italian finish, fine length, with some heat that will blow off. Needs perhaps another 3 to 5 years to settle down a bit. At 24 hours on the counter at room temperature, becomes subtly tertiary, if that term is familiar, but not to the point of being sherried: more dried-grapes than overripeness.

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