From Magnum. I should have decanted this for about 5-6 hours. Upon opening, it was a bit acidic but did have some underlying fruit. After 1-2 hours, it started opening up. The acid approached some balance and the muted fruit showed a bit more. Plum, cranberry and some black fruits. It married well with food. Have one Mag left and when I open will try a longer decant.
Had some VA on the nose initially, but that blew off after about 30 minutes. Pleasantly brickish in color, not too brown--surprisingly dark for a 12-year-old Pinot. Brambly huckleberry and plum fruit, some mossiness. More Burgundian in character than Oregonian. Initially I was impressed with a balance in fruit, acid and tannin, but tannin is definitely the weaker quality and the acid began to take over in a couple hours.
Unlike the 95, which was poured next to this, the 96 is significantly fuller and fatter. Slight kirsch elements and a clear and perplexing sunflower seed note. It was uncanny how this wine smelled like a pet store (seeds and cat food). Light body in the mouth, with a short finish. Drinking at it’s best after 20 minutes, where it stayed for several hours. Stylistically, this wine doesn’t really do much for me and it has gone down hill from my previous tasting several years ago.
Truffle Dinner, Pinot Tasting, and Piemonte (3x DRC, 2x Gaja, and more): Lightish red tending toward orange at the rim. The nose shows sour cherry, mushroom, a jarring note of tin, and a pleasant whiff of washed rind cheese. Wait a minute, I think there's a note of VA here, though I can't be sure. In just a flash, the VA note turns to freshly polished old mahogony. On the palate, this is drying up. It shows a light dose of simple plum and cherry fruit, then moves into a short but bright finish. This has good structural balance, but is missing fruit. I am told that this was sweeter and deeper before decanting. Was promising on the nose but has clearly gotten a good start on the slide down.
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