Community Tasting Note

• BarneyBuzz wrote: 90 points

  May 9, 2009 - Huge Black currants and blue berries on the nose. A little smell of smoke. Ripe Black berry and dark cherries on the entry, with a long finish of bitter chocolate. The wine later evolved when the phenolic fumes blew off when we chilled the wine slighted and decanted for 3 hrs. Tobacco smoke on the nose started to be more obvious, the wine was no longer tannin and hot on the finish. Medium acid, with a spice tobacco mid-plate. Heavy bodied wine. All in all, this wine needed to be drank at a cool temp, as my country's climate is about 30c, we had to chill it significantly to get removal the hot alcohol taste and bring out the best in the wine.

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