Community Tasting Note

Counselor Chris wrote:

Tuesday, September 27, 2011 - Slow ox for 4 hours, then consumed over 2 hours or so. Reticent at first, but then quite good. Although not a traditional Spanish red, it was not sweet, ripe or heavy at this age either, but rather fairly precise, complex and balanced. Lots of graphite, mineral, dark fruit and spice. I think this will still improve in the coming years.

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