at Charleston Grill Restaurant Tasted in stages to give impressions as the wine evolved over about 2 hours. 1. Nose shows fresh earthiness with some meaty consomme aromas. A little creamy on the palate but still with sufficient acidity. The beefy taste is obvious on first taste; it is a flavor I generally associate with Prieur. 2. Acids are still there but the fruit has turned really sweet. Bright, fresh red cherry with a little candied note. The wife says, "this is just happiness in a glass." 3. Cèpes, forest floor, maybe a little Hen of the Woods. My favorite stage of the evening. 4. Strangely, a little heat on the nose. The balance is a little off. It seems a bit dark and brooding, then it seems bright and exuberant. 5. Now it has gone rustic--we said it at the same time. Earthy and herbaceous with really silky tannins. The finish shows a little RC Cola but without the expected sweetness. Very little sediment in the bottom of the bottle. Overall a worthwhile gamble.
The Brothers Hersh tempt me with Burgundy... (Seattle, WA): Wow, what a nose! Resinous, piercing, high-pitched, and smoky with mint and pine needle. This was literally a wine you could sniff all day! The palate was mature, a touch on the sweet side, yet fully resolved and beautifully silky. Even a Pinot dumbass like me could find a ton to appreciate in this beautiful wine!
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