Opened an hour prior to serving. Black tangy cherries, tar, balsamic, mesquite on the nose. Smells awesome.
Full and rich on the palate, but doesn't go into "too-rich" territory. Great acidity and black peppercorn on the finish. This seems like it's drinking at peak, with excellent density all the way through. Absolutely marvelous stuff.
Excellent showing. Seemless, silky syrah. I liked the restraint of the purple fruit core balanced against a distinct minerality and slate element. There's mouthwatering acidity right on that tight rope. Holding up very well, plenty of years to go here. This with a ribeye now....now that would fun.
The nose showed blackberry fruit, along with hints of savory herbs, raw meat and cedar. On the palate, I found silky textures of medium weight, displaying pliant dark fruit, licorice and spice, which became very prominent into the close. Notes of bitter chocolate, blackberry, black licorice and fine tannin lined the palate throughout the finish.
Where this wine is going is hard to tell. I wanted more depth on the nose and palate, but the finish continued to make me wonder how it may evolve. I tasted this over the course of four hours as it sat in a decanter.
This wine appears to be in just a perfect spot right now. Paired with a garlic pork loin and the flavors in the pork and the wine came together beautifully. It's a meatier, floral, leathery wine. Definitely has some life left, but not sure it's getting much better.
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