Three different whiffs, three entirely different noses. Wow, pronounced. Bill says it smells like the tea at a Chinese restaurant. To me, smells like fresh crushed raspberries. And the palate is gorgeous.
Richard is very quick to point out that the fruit is fading. And he is wrong. The fruit is taking longer to show itself off. Its very interesting, having tasted this wine so often and so much and so endearingly, to see it begin to crawl into its shell. Where it used to be so happy, so joyous, so boyant and elemental on the cork pull; it now takes hours for to brighten up.
Because of this Richard feels it is done for, but I think he is completely wrong. Its just starting on the path to maturity. I will keep watching.
Deepening in color and becoming much darker. Also darking in its flavor. The rhubarb notes that I so enjoyed in its youth are becoming much more dark cherry. Still very delicious and all too easy to drink.
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