Community Tasting Note

Saturday, September 2, 2023 - Initially:

First white Musar tasted! Medium clear yellow with polished brass highlights. Complex nose of rancio, hay, lanoline, yellow plum puree, candied ginger, spice (almost botrytis like), iodine, limestone and more. No legs. Less rancio over time. Medium full bodied, high acidity, high astringency, very round, almost oily, palate. High phenolics. Similar flavours on the palate as the nose. Lots of rancio and oxidized notes, hay, fresh mushroom, oak spice, no discernable fruit to speak of except perhaps unripe apricot, and lanoline. Finishes long, medium dry and almost stingy on the palate between the spice, acidity and astringency. Very interesting! We'll see how this develops over time... 89 to start

4 hrs later:

Slightly more chilled this glass. Not nearly the same degree of rancio and hay on the nose as to start. Now it's all waxy yellow fruit, lanolin, banana peel and softwood sawdust. Flavours of lightly oxidized yellow fruit, dried honey (no sweetness; just the impression), wood spice and creamy eggshell. Much better now that it's opened up, less oxidated and still very interesting. 90 points for originality.

At the 7 hr mark:

Fresher and barely oxidized on the nose. Fleshy yellow plums, wood spice, a slight dusty note and eggshells on the nose. Full bodied, round and oily on the palate, seemingly off dry, with phenolic astringency at the end. Flavours are now dried yellow plum, unripe quince, light beeswax, dried honey and botrytis like spice wirh an off dry finish that is soft and moderately long. Up to 91 points at the end.

Maybe next time decant for 6 hrs before starting to imbibe and see if it continues to improve longer term.