Sunday, March 3, 2013 - Popped and left open for an hour in the kitchen and then poured to accompany boeuf bourguignon and mash.
Now seems very different from my first tasting note of Oct'12. Most of all don't recall such forward fruit (or heap of sediment). Alive now, restrained then. Smooth and balanced but at a higher level this time.
Much less obviously Cabernet Sauvignon and old Europe on the tongue, this seemed youthful, less evolved and more of a straightforward pleasure. I might say less intellectual if I was being more pretentious.