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Burgundy Celebration: Master Class: Organic/Natural vs Conventional. (Quay Restaurant, International Passenger Terminal, Sydney): Gentle cherry fruit, spice, slight coffee note, smells quite fresh with restrained toasted oak, touch of aniseed here as well. In the mouth it's juicy and fleshy; quite spicy with tight tannins, the fruit is subsumed beneath this though still present.
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3/28/2017 - chatters wrote:
Burgundy Celebration: Master Class: Organic/Natural vs Conventional. (Quay Restaurant, International Passenger Terminal, Sydney): Gentle cherry fruit, spice, slight coffee note, smells quite fresh with restrained toasted oak, touch of aniseed here as well. In the mouth it's juicy and fleshy; quite spicy with tight tannins, the fruit is subsumed beneath this though still present.
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