Community Tasting Note
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wmccone54 wrote: 92 points
May 29, 2023 - Decanted prior to dinner; it took about 45 minutes for this to open. Perfect with the smoked, pulled pork shoulder, potato salad and macaroni salad. Unfurls with pungent violets, noticeable pencil lead, spicy black currant, juicy blackberry, ripe black cherry, chewy black licorice, creamy vanilla, and oak spice, underscored with emerging bacon fat, black pepper, taut leather, and crunchy earth. Full bodied mouthfeel. Seems to be in the early stages of development. Structural components are present, but it needs more time to completely come together. Strong finish. Drink now with food and decanting or hold and drink through 2033+ .
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2 Comments
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Bin707LoversDetroit commented:
5/31/23, 4:57 PM - Great description, thanks for sharing! We hold our 389 in the cellar till it's a decade bottle. We're just cracking our last '13s and after, we'll bring up the 2014 case into the cooler. The comments that you've left simply reinforce the fact that 5 years in is just too young for these beauties.
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wmccone54 commented:
6/1/23, 7:21 AM - Thanks for your insight. This was my first time with this particular offering. My general rule of thumb is ten years for "cru classe" Bordeaux; 7-10 years for "Premier and Grand Cru" Burgundies, and 5-6 years for mid and upper tier New World Wines (Napa, Australia, Chile, and Argentina) with of course, exceptions for exceptional wines....this clearly fell into the latter category...now I know! Thanks again for the advice.