Community Tasting Note

amauryc1 Likes this wine:

Wednesday, March 15, 2017 - Slow Ox for 2hrs at 64 degrees.

Day 1-. Nice color and extraction, but the nose and palate were overwhelmed by a minty eucalyptus aroma and taste....Not very good

Day 2- Much better the eucalyptus blew leaving behind ripe black berries, creme de cassis, graphite and crushed stones. The palate was suple with nicely balanced fruit, tannins and acid. My one complaint here is that the overripenes, and extraction made it feel more like a Shiraz than a Cab but still very enjoyable on the second day.

Post a Comment / View amauryc1's profile
Do you find this review helpful? Yes - No / Report Issue (2,291 views)