No detailed notes. This was not remotely ready to be enjoyed today. Even with a long decant, it never revealed all it had in store. Smokey, mineralic nose, blue fruit, lots of minerality and still pronounced oak component but also some seductive burnt sugar notes. It was still a bit tannic and not completely harmonious. Will it ever blossom into something great? I'm not sure. 90/91pts.
Decanting: Decanted and followed over roughly two hours with little change. Needs a much longer decant but better wait.
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Tasted at Tim Raue, Berlin. Decanted 2h. Sour cherry and red cherry fruit, slightly meaty with plenty of cool mineral undertones. Bold with dominant presence, tangible tannin (somewhat mouthcoating even) and nice acidity. This showed some substance, but did appeared in a good spot. Would keep 5 years at least before popping.
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Medium Ruby. Red fruits and Herbs. Fresh and still very young, it needs at least 3-4 years of cellaring. High Acidity, grippy tannins, it needs 3-4 hours of aeration to soften. Medium and a littly bit dry finish.
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7/7/2023 - Cailles wrote: 91 Points
No detailed notes. This was not remotely ready to be enjoyed today. Even with a long decant, it never revealed all it had in store. Smokey, mineralic nose, blue fruit, lots of minerality and still pronounced oak component but also some seductive burnt sugar notes. It was still a bit tannic and not completely harmonious. Will it ever blossom into something great? I'm not sure. 90/91pts.
Decanting: Decanted and followed over roughly two hours with little change. Needs a much longer decant but better wait.
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7/1/2023 - sirpat00 wrote: 93 Points
Tasted at Tim Raue, Berlin. Decanted 2h. Sour cherry and red cherry fruit, slightly meaty with plenty of cool mineral undertones. Bold with dominant presence, tangible tannin (somewhat mouthcoating even) and nice acidity. This showed some substance, but did appeared in a good spot. Would keep 5 years at least before popping.
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12/3/2022 - nnektarios Likes this wine: 90 Points
Medium Ruby. Red fruits and Herbs. Fresh and still very young, it needs at least 3-4 years of cellaring. High Acidity, grippy tannins, it needs 3-4 hours of aeration to soften. Medium and a littly bit dry finish.
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