5 hours in a decanter: Berry-bomb nose, berries and not much else on the palate. Reallllly relaxed tannins and acid, almost none of each. Very little depth or complexity. Did not stand up to the steak we made. My advice is do not decant it, pop and pour or open it and give it a few hours but not much else.
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2/21/2009 - gripNsip wrote: 85 Points
5 hours in a decanter: Berry-bomb nose, berries and not much else on the palate. Reallllly relaxed tannins and acid, almost none of each. Very little depth or complexity. Did not stand up to the steak we made. My advice is do not decant it, pop and pour or open it and give it a few hours but not much else.
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