PnP at a restaurant. No detailed notes. First experience with Charbono, although research indicates that it is the same as Bonarda, which I have had in some lower priced Argentinean blends. My guess was that it was a blending wine that someone had too much of and decided to bottle it separately. That said, my recollection was that it was dark, rich, brooding. Thick, tart, dark fruit, with interesting spice. Can't believe anyone would describe this wine as "thin." Next time, I will decant aggressively and serve with braised pork shoulder or BarBQ.
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