Mid part of the cork was dried out and brittle, falling apart on opening. Decanted for about two hours. At first there was not much of anything. No aromas, rather uninspired taste. Not bad, just nothing noteworthy. This really needed time. After forgetting about it for most of the night we came back to it. Made a huge difference. Developed into a thick, syrupy cab. Luscious red licorice, velvety mouthfeel. Cedar. Long, deep finish. Worth the wait.
Do not aerate, or you'll miss some of the fireworks (but be sure to decant, there's loads of sediment, then return to bottle). Still medium ruby at the core, but bricked all the way to the rim; this is ready. The first aromas took me back to the tasting room where I fell in love with Stacy Clark's wines - powerful cassis, beetroot, plum sauce and even some sweet hoisin and pipe tobacco. Serious weight upon entry, but also substantial acids to wash it away and keep it clean. Tannins are sweet, firm, and slightly chalky; this has structure, some breadth. In top form right now, having just entered its preferred window, though clearly it will hold for another decade and beyond. Mostly secondary - light tertiary at this stage. EtOH (14,3%) fully integrated, long finish. recommended
Audoze 1 hour, decant for sediment and return to bottle; served non-blind 6 hours later.
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