Community Tasting Note

StewartWent wrote:

Thursday, December 31, 2015 - More proof for me that good Burg needs (deserves) cellaring time at 10/11 years seems barely enough in this instance. Fruit is relatively light (tangy, buzzy minerals, mild sour fruits) but structure is more serious with focussed acid and a driving tannin that progressively builds. At its best over the next 5 years.

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