Community Tasting Note

srh Likes this wine:

Friday, January 3, 2020 - From the sandy-loam overlying quartzite & shale soils of the Lenswood, Woodside, & Lobethal Vyds @ 1,254-1,815 ft, yielding 3.2 tons/acre; Wild yeast fermented for 15 days in new, 1, & 2 yr old FR barriques & puncheons with partial malolactic fermentation; Aged for 11 mos in new-3 yr old FR barriques & barrels, then bottle aged for 8 mos; 60,000 bottles made;

N: Notes of sulphur (but NOT a problem) melded with forest floor, poss with notes of canned tuna? (Yes, we were having seafood, but that WASN'T it.)

P: MF, poss Med, body; RNDISH entry with very NICE, ALMOST swtish oak/frt met by a classically, tangy acidity which slowly, seamlessly, evolves into a quite LONG, BALANCED finish with quite a POLISHED tangy/swtness. IMPRESSIVE stuff for now & through '22, longer IF one's cellar conditions are superior to my < stellar ones for this bottle. 13% ABV; My EXC, *very* arguably EXC+ *if* one pays any attention at all to the QPR of this! 95 pts James Halliday, 94 Suckling, 93 Australian Wine Review & WA (Czerwinski, 1/31/19), and 17.5 & 17/20 Jancis Robinson (Hemming). [As of early Mar '20, wine-searcher still shows numerous sources from $26.93 - $36].

Note: 1st tasted on 11/3/18

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