Sulfur notes reduced after vigorous decanting/aeration. Plum and pepper aromas, with a little blackcurrent and vanilla. With food, a sawdusty oak note became quite strong and un-integrated (only 30% of the wine aged in barrel). There are several other faults too, including a stalky under-ripeness and too much barnyardy Brett notes. A touch overtannic too.
Not for everyone, but a nice drink. The acidity has really faded over the last year, leaving a fine, medium bodied, French-styled Syrah. There's a nice hint of barnyard funk on the nose (if you like that), with meat, blood, minerals, and definite pepper on the flavor profile. Certainly more savory than fruit-driven.
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