Slow ox'ed for several hours, then decanted off minimal sediment. Still quite fresh. No tannin left, but plenty of fruit and framing acidity. On the border between Barolo and generic old wine. My only quibble is a persistent lactic note that fades with air but does not go away.
At Fishtail with Deborah and Randy, birthday celebration with this birthyear wine. Slow oxygenated since the morning. Very brittle cork. Smells of burnt embers and wet leaves, which carries through to the palate, yet still there is a bit of cinnamon-laced red fruit lurking within. Just slightly interesting intellectually, and not very pleasing to drink. Bought this single bottle at auction some years ago, clearly had not been stored well in its past.
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