Community Tasting Note

Bistrobro2 wrote:

Sunday, March 31, 2013 - Had with Easter lunch/dinner with butterflied leg of lamb on the grill (coated for several hours with crushed garlic, rosemary, thyme, sage olive oil mixture with a touch of smoked paprika - worked nicely on NZ lamb). Solid, clean, no nonsense Bordeaux, not a lot of complexity, but good fruit and texture, solid mid palate, right for a Sunday afternoon feast.

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