Community Tasting Note

• chablis28 wrote: 92 points

  May 6, 2013 - This started out a little worrisome on the nose with some wet dyper smells but after about 45 minutes it had cleaned up beautifully showing red fruit and forest floor aromas. The palate started out showing only some tart cherry but this too opened up to layers of raspberry, spice and soily tones. A perfect medium weight and open for business. I slow oxed this for about 90 minutes before drinking. I had poured my wife a glass shortly after opening and before taking to the restaurant for dinner with my daughter. That worked very well. This is classic red Burgundy that only needs to get more perfuse aromatically and more complex on the palate with time.

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