Community Tasting Note
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Tim Heaton wrote:
October 19, 2014 - Drizzle some peaches and dried apricots with honey and butterscotch, throw in some river rocks and minerals, plenty of fresh acids, and this is what you get. Which is to say it was really good. Enough acidity to sip on its own, I suppose, but paired with warm fig bread pudding it's really good. A fig tart would have worked, too. recommended
Served non-blind.5 people found this helpful 6,407 views
2 Comments
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f22nickell commented:
10/28/14, 6:47 PM - Nice write-up Tim. I have one of these in my cellar, waiting for the right time and place. Plenty of time left on it? Any other pairing suggestions?
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Tim Heaton commented:
10/28/14, 7:10 PM - Scott, anytime in the next 5 years, and I'd decant it for an hour. After that, a PnP should work just fine. But then, I'm a decanting fool, though this does have enough material and complexity that it needs to stretch its legs. Sweet, but never cloying. Clean finish with just a little oomph on the end. Nice juice.
I'm not one for sweets any longer, usually opting for fruit, or a fruit tart, but if this was able to stand up to the (really sweet) fig/bread pudding, it can prolly stand up to some medium bleu cheeses, too (if that's your bag). If I had one, I'd open it anytime in the next 3-4 years, and prolly pair it with a fruit pie with some type of expensive, boutique ice cream melting on top. You could always just pour a small glass several nights a week for 2 weeks, too, kind of a special nightcap if you will; nice way to end the day, I should think.
Having said all that, these 5 pys at 20+ yrs are a thing to behold, too.