On the nose this has some nice cherry, leather and even a bit of wood -- perhaps cherry stems? A bit harsh on the palate -- still some good fruit, and still some tannins. This is a bit austere, with some mouth-puckering acidity. Might be better in a few years? At the moment a bit sharp and disjointed. Better with food, given the acidity.
The first bottle was quite bretty and showed some oxidation. Fortunateltly Peter and Sally had a back up bottle that showed us that without the oxidation this wine was in fact just a bret bomb, full of chicken feathers, tar and barnyard traits.
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