Community Tasting Note

• mmurry wrote: 92 points

  November 17, 2009 - The was a bunch of tar, roasted meat, and smoke on the nose. There was also black currant, black cherry, pepper, and a slight hint of oak. The palate was rich and thick, and had a boat load of tar and black fruit. Underneath that was pepper, meat juice, and smoke. It was fairly tannic, but not unpleasantly so.

  5,087 views

Add a Comment