Community Tasting Note

• MattMauldin Likes this wine: 93 points

  November 21, 2020 - Decanted. Medium-ruby color, lightens at the edges. Secondary aromas of worn leather, thyme, hints of clove, tea & pressed violet, with currant fruit. Lively pomegranate and raspberry fruit on the palate, with hints of balsamic reduction and integrated depth of bay leaf, dill and dried flowers. Medium-bodied and accessible, with alluring elegance and presence. Ample acidity, well-integrated, with plush rounded tannins, finishing dry and juicy with solid depth. Secondary stage, drinking very well. I would buy again and hold a little longer to see where it goes, but seems to be in its drinking window now.

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10 Comments

• Mark1npt commented:

  11/21/20, 8:37 PM - Thanks for your notes on this one, much appreciated! How much decant time did you give it? Some are saying hold for many more years, but I have my reservations.

• MattMauldin commented:

  11/21/20, 8:40 PM - Very short decant, ~30 minutes. I don’t personally see the need to hold this for very long, other than for curiosity. It’s drinking very well. I only bought a bottle... will probably look for another.

• Mark1npt commented:

  11/21/20, 8:51 PM - Thanks, Matt...appreciate your insight on this one.

• MattMauldin commented:

  11/21/20, 9:07 PM - My pleasure Mark, thanks for the comment.

• SLB83 commented:

  11/23/20, 4:19 PM - Thanks for your note. Did you eat anything with the wine?

• MattMauldin commented:

  11/23/20, 7:19 PM - SLB83, thanks for the question. We had it with grilled rack of lamb. The wine was a little overmatched in that pairing - I thought it would have done better with a leaner white meat like port tenderloin. The interesting flavors would be great with the traditional pairing of paella as well. The wine was enjoyable at dinner, but really came alive on its own after the meal, which is when I wrote the note.

• Mark1npt commented:

  11/23/20, 8:03 PM - Matt, from what you're describing, I think the pork tenderloin might have been better, like you said....but it's really splitting hairs when you get a fun wine like this one, no?

• Mark1npt commented:

  11/23/20, 8:03 PM - SLB....you beat me to it...that was a great question!

• MattMauldin commented:

  11/23/20, 8:56 PM - Mark, I think you're right on the pork tenderloin. But yes, splitting hairs. The best wines get better after the meal!

• SLB83 commented:

  11/25/20, 5:04 PM - Thanks both. Will give it a go.

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