Community Tasting Note

Eric wrote:

Wednesday, December 29, 2004 - Dinner at Brad Andonian's (Bellevue, WA, USA): Wow, what a nose of intense barnyard funk that slowly started to show some note of pine resin. The amazing barnyard kept going for hours on this one. On the palate this was deep and black with olive, screaming of Southern France. At first this was a bit astringent and leathery and showed very little fruit, but with a few hours it did open up a bit and get sweeter. That said, even after three hours in the glass this was impressively chewy and still tannic.

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