Kicking off a week of anniversary celebrations: Dark red, smoky oak, grilled meat, bacon, black pepper (and a whiff of white pepper), dark red and black fruits, still with plenty of tannin. We had one of these last year. I think it drank a little better but this one was still fantastic.
Opened and decantedthree hours before serving, with a side glass poured and tested through the wait. This bottle was purchased at release and kept in a cool cellar since. Nice nose showed promise - a bit of saddle leather, aromas of aged wine, but none of the earthy notes. At first the tannins dominated, then relaxed back to allow a little of the fruit to shine through. Still it needed the proteins of the lamb to draw it into balance and allow full appreciation of the flavors. Continued to develop a bit between hours three and four, but never blossomed into something truly memorable. One issue may have been the closure. The cork slid fairly easity down the neck of the bottle when I inserted an ah so. So there may have been a little more air exchange than usual, which could have advanced this bottle beyond prime. This one probably should have been opened five years ago.
Fully mature and filled with wild and complex flavors of horse leather, grilled meats, black pepper, herbs and minerals. Perhaps lacks the class and depth of the better vintages of this wine but you can really taste the "woodsy campfire" terroir here and it is always a treat to drink the La La's with real age on them. Yum!
Tasted blind, this wine had a red/purple center with redish rims. The medium intensity nose offered up currants, anise, black cherries, smoked meat, pepper, and some Provencal herbs.
In the mouth, this wine came across as balanced and yet at the same time seemed extremely rich and ripe. It had nicely rounded tannin, solid acidity, and great length. The only thing I would fault it for was that it still seemed a bit primary.
This is an excellent wine that seems likely to pick up at least a point and maybe a few with time. If you insist on drinking it now, give it at least 4-5 hours in the decanter. Impressive!
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