I think what's throwing me about this wine is the high percentage of Cab Franc. Drinking the third bottle after a quick decant, I definitely liked it better than the first two. Perhaps the additional bottle time helped, or perhaps I'm just more used to it. I liked it better with food, which masks what to me are some rustic rough edges. I emailed Bevan Cellars and they consider it to be drinking spectacularly right now so from their standpoint it doesn't need more bottle age. I was surprised how this held up to spicy Indian food. Still, I would love it to blend together better and perhaps it will with more time.
Second bottle. Gave it a two-hour decant at cellar temperature, served with dinner. Still tastes busy in my mouth, as if flavors are disjointed and not blending together. A bit of bitterness on the finish. I'm hoping this improves with age.
Drank over 24 hours and it never really got to a state I enjoyed. Perhaps an oxidized bottle. Tight palate of cherry pits, grass and coffee that never resolved. Grassy nose. I hope other bottles are better.
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