Community Tasting Note

Chainthroer wrote:

Saturday, April 13, 2013 - Better to wait a little while to get closer to room temperature, after removing this wine from a 55 degree cellar, and then evaluate. Then, the aromas ignite. I got fairly complex aromas and flavors of poached pear, baked apple, lemon, creme brulee, minerals and French oak. Creamy and buttery in the mouth. Nice structure and balance. An extended finish that lingered. A very nice pairing with fresh halibut, right off the plane.

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