Community Tasting Note
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pmarlo wrote: 94 points
April 23, 2017 - Good cork pull and intact, no infiltration whatsoever, a well made cork. Worried at first because no bouquet at all upon opening. Nice dark ruby color when poured though Vinturi and no detectable sediment. Very fresh tasting and acidity present but not overwhelming and at this stage reminded me more of pinot. Fruit faded and I thought past it's prime but still drinkable. But wine evolved after about 2 hours and fruit began to emerge and would have kept coming forward but wine consumed in that time. Very good balance, no harsh edges and tannins present but pretty much fully evolved and integrated. Kept wanting one more sip which tells me it's a good wine. At 13 years the aging paid off. It was ready but the wine requires several hour decant so you won't mistake faded fruit for slowly developing wine. All the bad press in past about over extracted Aussie wines didn't apply here. Delicious wine and went well with thin slices of Munster cheese which brought the flavor of both wine and cheese out. Recommended.
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3 Comments
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wineotim commented:
4/23/17, 7:58 PM - I like to see mention of cork condition, wish more of us would too.
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pmarlo commented:
4/23/17, 8:07 PM - Thanks for the comment. What good is a well made wine if the winery cheap out on the cork and it's bad? Some of the worst I've run into are used in German wines, and i also shake my head when I encounter a bad one from Spain, home of cork.
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wineotim commented:
4/23/17, 8:11 PM - I agree some of the worst are from German wines...