Community Tasting Note

• KeithAkers wrote: 91 points

  December 2, 2012 - Second Annual Butcher&Larder dinner (Butcher&Larder, Chicago IL): nose: Elegant and open knit nose of roasted meats, herbs, spice tones, black fruits, florals and some dark red cherries. Very well balanced with nice depth to it as well.
  
  taste:Full bodied with nice tannins and medium acidity. Well balanced with nice depth and classy tones of roasted meats, spices, black fruits, dark red cherries and some floral tones.
  
  overall: Like the bottle in september, this was from a magnum. While it had youth to it, it was drinking just fine. It can age a while, but one wouldn't go wrong with taking a peek right now.

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2 Comments

• AllRed commented:

  2/26/13, 10:45 AM - Keith, your Sept note indicated about an hour decant on the mag; true of this one as well? I am opening a mag in a couple of weeks I think, traveling from the suburbs into the city on Metra. I planned to decant very briefly off its sediment at home, rebottle for the ride...probably 4+ hours before it would be served w/dinner. Good approach in your opinion, or wait until we get to the restaurant & give it an hour in a decanter? TIA.

• KeithAkers commented:

  2/26/13, 10:59 AM - Allred, unfortunately I can't speak for how long this bottle was decanted as I didn't handle it. If I remember correctly, this was opened at the dinner, but was double decanted and this note came from later in the evening.
  
  I don't think double decanting it will hurt before you go on the metra as the bottle in september more than lasted through the evening and even got better.

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