Community Tasting Note

• etherscreen wrote: 98 points

  January 29, 2013 - It wasn't the best setting to take a note, so this is from memory. Fortunately this wine will be imprinted on my brain for a very long time.
  
  Slow ox'd over night and decanted 4 hours before consumption.
  
  This is one of those bottles that floored me from the get go. Nose of blackberry, cassis, violets, and earth. Grabs you and commands your total attention. So saturated and smooth - velvet like. Poised and just perfectly shaped in the mouth. Welcomes food. Rich with a full body. Exquisite balance. Finish that echoes the entire package that goes on and on. This is one of the best wines I've had in quite a while.
  
  While I had originally thought I wasn't going to buy this vintage due to the pricing, two things changed:
  
  1. Lou dropped the price from what was originally on their website before login.
  
  2. I drank this wine.
  
  Wow!

  1 person found this helpful 5,018 views

3 Comments

• vintage1949 commented:

  2/24/13, 8:13 AM - If I may ask-what is slow ox'd?
  
  Thanks-Dave

• etherscreen commented:

  2/24/13, 9:46 AM - hi dave. slow ox is slow oxidation. i opened the wine around 8 pm the night before i planned to drink it. i drank a little that night or alternatively you could pour a small glass. this is done to increase the surface area of wine exposed to oxygen in the bottle. at this point, i replaced the cork and keep the bottle in the cellar. i decanted 4 hours prior at cellar temp. follow this, and you'll be in for a treat.

• vintage1949 commented:

  2/25/13, 8:19 PM - Greetings-Thanks for the reply. I have been cellaring wines for over 30 years but recently came across that term in other posts as well as yours. I thought maybe there was something new on the market to help open up a bottle of wine-grin. Your kind response indicated it is a method that I also entertain with a stubborn wine.
  
  Thanks again for your response-Dave

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