Went beautifully with Supremes a Volaille aux Champignons, which I cooked from Julia Child's first book. The wine is dark ruby-garnet, almost completely opaque, with no browning at the edges. It is fully mature. The nose is immediately pronounced, complex, and elegant, with cassis and herbs blended with mild toasty oak. The matching flavors build on the palate over 30 seconds, starting as medium body, then progressing to full-bodied, mouth-coating, but beautifully balanced, slightly hot as it builds and into the long aftertaste. This is Baron's version of Cheval Blanc, and it does in fact seem very much like a great St. Emilion. Fabulous now, but no doubt will last 5-10 years or more. Ric
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(Cayuse Vineyards Flying Pig Walla Walla Valley) Dark in color. The oak is a bit more prominent here aromatically than is often seen from the winery along with floral notes, cherry, tobacco leaf, spice box, and a pleasing herbal note. The palate is soft and velvety with more overt fruit flavors than often seen from Cayuse and tremendous purity. 60% Cabernet Franc, 40% Merlot. 163 cases produced
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