Community Tasting Note

wicozani wrote:

Saturday, March 12, 2011 - Opened 4 hours and left to slow-ox in the cellar. By the time this was in our glasses, it was a dark, non-opaque garnet with a nose of roasted meat, black currant, floral herbs, and noticeable pepper. On the broad palate, vigorous dark plum and berry mixes with kirsch, pepper, and savoury notes, with juicy tannins and good acidity. The finish was on the order of 20 seconds, and this was an excellent match for garlic and thyme treated pork shoulder roast. This is definitely good to last for several more years.

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