Will this ever come around? I opened this bottle two days ago, and it was super tightly wound, fiercely tannic, and was just approachable alongside a big fat steak. I didn't drink much of it, but went back to it tonight (48 hours later), decanted it, left it for an hour or two, then filtered out the sediment and poured back into the bottle, and decanted again using an aerator, and finally drank it with another big fat steak. (Yeah, I love steak.) The wine finally started to show some sweetness and charm. It still had a massive tannin and mineral backbone, but now there was enough dark cherry and plum fruit shining through to make it a quite enjoyable wine. This stuff still needs cellaring and/or extended decanting.
Initially tight and compressed, thought maybe something was wrong though I could not pinpoint any particular defect. It wasn't until after dinner that the wine opened up, and alongside some roasted/salted almonds it was magic. Perhaps the saltiness and bitterness of the almonds provided just the right contrast for the wine, which was melodramatically minerally, almost severe, and wound up with dense fruit and tannins. This just needs some time, and I'd recommend decanting for a couple of hours before drinking, but it shows signs of greatness.
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