slow ox'd for three hours, then decanted outright for another three. Cranberry is the strongest fruit component on the nose followed by earth and a saline component. On the palate the cranberry hits again along with some light red fruits, dry earth, and good acidity. A very pleasant wine that paired well with braised lamb shank, mushroom risotto, and steamed green beans.
First opened, a bit off and like it was exposed to heat, but after three hours open showed much more fruit and class. Tannins take over after a while and I don't think it will improve much, bu breathing is helpful.
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