Community Tasting Note

Motz wrote:

Friday, September 6, 2013 - On the first day this smelled and tasted of honey, walnuts, and a kind of stale funk...imagine baklava left out for a couple of days in a dank basement. Not bad by any stretch, although not a bellringer. The texture, mouthfeel, and finish were very good.

On the second day it really came out of its shell. It drank similar to a Gewurztraminer de Grains Nobles or some dessert wines from Languedoc-Roussillon. The wet basement funk had disappeared and this became a very pleasurable drink with a long, mouth-coating finish.

Let it breathe for a few hours.

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