PNP into decanter and then shared with friends. This was fresh, balanced and still good fruit that pleased new world fans and the old....didn't get a lot and didn't get to spend much time. Honestly, hit me as a bit over the top, but late in the night
Brick on the edge. Strong plum aroma right off, turning into alcohol, and chocolate and dark fruit after 1 hour of decanting. Only alcohol and tannins to start, but it gradually integrate and shows some chocolate flavor, remain tannic though.
On nose, it smells cherry and oak. On palate, very tannic with a hint of sweetness. It needs time to open up to show more nuances. 1-2 hours decanting definitely helps. On day 2, the tannins turns into quite a nice dark chocolate note.
Started out with some unpleasant medicinal aromas. Evolved in to dark berries jam and smoked ham. Very attractive nose even if it's non-integrated. In the mouth, this is a big (not huge) wine. M++ body, M+ tannin and exaggerated acids that did well with the vinegar dressing but not the other courses. Unusual for me, this red wine's bouquet attracted my attention more than tha palate did. 2001 impressed much more. Decanted 2 hrs. Had at Restaurant Tani (Gaienmae, Tokyo) wife girigiri 90 p.
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(Arietta Variation One) Group's #5 (my #1) – 36 pts; 1 1st place vote, 3 2nd place votes, 2 thirds, 3 last places – Dark red violet color; delectable spicy plum, charcoal and oregano nose, that opens, after 30 minutes, to show more berry and raspberry; tart, concentrated, minerally, tart plum and graphite palate; medium-plus finish 94+ pts. (70% Merlot, 30% Syrah)