First wine at the "premiere visit" to Nick and Sam's steakhouse in Dallas. Definitely young, and I'm not sure it was ready to drink and probably could have benefitted from a 3-hour decant. This was "pop and pour" for the most part, but as of now without a decant it's a 92. The wine was very locked up and was showing only some lemongrass and glycerine when cold. Very thick initially. I have always been a fan of drinking these when they're warm, and it sat on the table for about an hour. The second glass 45 minutes later was warmer and showing quite a bit more. On the front was a medium acidity that was balanced with good initial glycerine. Lemongrass, creme brulee, crushed rock, limestone, all showing up here. The middle was still very thick, and this is where lemon kind of came in and sat for the rest of the spell, finishing a third cinnamon spice, a third limestone, and a third butter. This will age nicely for the next 10-15 years....but do yourself a favor and drink this one near room temp, even it's cellared in the low 50's. Probably a 94 in 5-7 years.
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