Opened about 45 minutes before drinking. Consistent with a bottle nine months ago. Brambly, with tart cherries, some pepper, and a bunch of raspberry. Rich, with a very nice finish. Seems to be at its peak.
Opened and poured. Started drinking about ten minutes later (someday, I'll learn). The only description I have for the nose is "brambly" - possibly the result of some whole cluster fermentation. Some bramble, some tart cherries, a hint of pepper, and a whole lot of raspberry on the palate. Medium to medium/light body and a rather abrupt finish. However, after another 30 to 45 minutes, it gained a lot of heft, and developed a nice, reasonably long finish. It may well have continued to evolve after another half hour or so, but I didn't have the will power to find out.
This wine started out just amazing deep, earthy, berry cobbler nose with hints of clove and burnt sugar. On the palate it filled with rich, cocentrated raspberry cobbler with wonderful acidity. You could smell the bouquet across the table--that berry cobbler/burnt sugar/caramel. After about an hour the wine began to change. The nose became darker, more amarone-like with some heat. The acidity seemed to vanish and the raspberry cobbler turned plummy and dark with burnt sugar and oak and alcohol. This wine had the potential of being great but for whatever reason it just could not hold up--it seemed to just fall apart right in front of our eyes. And its not like we started drinking it at cellar temp either. I uncorked it and sat it on the counter for at least an hour and began drinking it at around 64 degrees. It was wierd, it got better and better with air and then got worse and worse over about a 3 hour period. Very strange. I saved back 1/2 a bottle and will revisit. Will update if anything changes.
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