after a heavy task with the cork a positive surprise! medium plum red; initially barnyard nose, later more forest notes; still good fruit on the palate, nicely integrated; medium finish, a very pleasurable bottle of traditional claret
Low neck. Reasonable cork. Totally transparent amber colour but still bright. Nose is damp autumn leaves, Chinese red dates, gui ling gao (turtle jelly), Chinese long-boiled medicine and dusty attics. Palate is an initial attack of very dry powdered tannin and high acidity followed by a mute mid-palate and dried tea bags finish with some pit-stone black and red fruit trying to rise Lazurus-like but constantly falling back in exhaustion. This particular bottle (my last) is flirting with separation and didn't hold together as well as the one drank back in January 2010. A fading sepia photograph....but still enjoyable in a transitory way. Bought in 2007 as a US$18 bin end.
Top shoulders fill. Near-perfect cork. Gorgeous light goldeny amber totally transparent but still rich colour after a serious decant. The nose jumps straight out at you on decanting and deliver woodlands, damp red earth, loam, chinese medicine, some kind of incandescent quality and strong cedar.......a lot of evolving tertiary layers. The initial attack on the palate is very dry highly tannic and acidic with definite follow through of "wet August in England" blackberries. A bit wet and hollow on the middle plalate but with surprising length and with tart but very persistent resonance in the head on the finish. Surprisingly, this stayed the distance in the decanter and in the glass........a bit faded, austere beauty somewhat like an old faded photograph, but it never collapsed. A great experience, especially because I bought this a couple of years ago as an US$18 bin end.
Upon opening this wine had a vile smell and taste, completely disjointed and cloudy in appearance. I was about ready to write it off, but decided to Audouze it for a few hours. Well whaddya know, 6 hours later after sitting uncorked in the fridge and then the counter for half an hour to bring to proper temp, this wine made had an almost magical transformation, turning from an ugly duckling into what I would consider a beautiful classic claret. Amazing what a little O2 can do.