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.
This syrah was a perfect match for White Stilton (basil, parsley, dried apples) stuff pork chops. Savoury, peppery, fruit on the back of the palate and balanced acidity. All good. This is one where drinking the wine WITH the food in your mouth, rewards.
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