My last bottle. Decanted, some sediment. Deep red color. First pour ten minutes later: Nice blackberry on nose and on palate, but seems a bit closed. Two hours later: Opening up nicely. More notes to be added over the next 24 hours.
Opened while cooking a traditional Italian dinner and sipped while cooked. I had to be careful as I could have blindly drank this in no time. Nose it old world with a little funk and dark cherries. The taste was dominated by similar dark cherries and plums. A lot more going on here that I didn't write down. A beautiful Cab Franc
Opened at the table. Blueberries and cocoa dust in the mouth; finishing with somewhat gritty tannins. Appears significantly less evolved than a well airated sample recently tasted at an event. After more than an hour in a decanter, the wine lost most of its harsh finishing edges, revealing a sweeter side and a more complex shades of cedar and plum. Needs a few more years to come into a better balance.
Le Macchiole Wine Dinner (La Pizza Fresca Ristorante): Wonderful flowery aromatics soar from under a beautiful nose of an evolved Bordeaux. Taste of fully ripe red fruit and plum is buttressed by notes of mushrooms and earthy aromatics. Very floral, particularly when compared with a darker and more extracted syrahs. Beautiful balance overall. Drinking perfectly now.
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