121 BC Saturday tasting (121 BC, Sydney): Toasted oak: caramel the meat and yeast extract, green notes and spice on the nose. In the mouth the wine black fruit notes start peeking through the above and drying course tannins. It's quite juicy as well with a little non intrusive alcohol heat on the medium plus length finish. Okay
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1/24/2015 - chatters wrote:
121 BC Saturday tasting (121 BC, Sydney): Toasted oak: caramel the meat and yeast extract, green notes and spice on the nose. In the mouth the wine black fruit notes start peeking through the above and drying course tannins. It's quite juicy as well with a little non intrusive alcohol heat on the medium plus length finish. Okay
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