Christmas dinner with a prime rib roast. This wine is still young! Opened four hours before dinner, the tannins and astringency were very surprising. By suppertime, the astringency had disappeared and the wine had rounded out to a beautiful balance. The nose was light, and did not hint at the surprise ahead. On the tongue, the wine was smooth and well balanced, and the finish lingered some five minutes. Please understand the roast was fantastic, but the question was what should I taste first, the wine or the roast, but together...oh my. Everyone at the table raved about the wine. I just smiled (there is another bottle in the cellar for another time a few years away :-)
My prior note still rings fairly true: fruit is still going strong (if I had more, I'd have no qualms keeping it another few years) and though it's a bit darker than the cherries I mentioned last time, it's not to my taste prune-y. A little coffee, tobacco, maybe a touch of clove round out a pretty nice CA cab, which still drank well on day 3.
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