Community Tasting Note

• drdecanto wrote: 89 points

  June 28, 2021 - This was a gift from a few years ago with no remembered advice on when to drink it. Opened a few days ago and it was so tight, I recorked it and put it back in the frig. Tonight, I poured a glass, free of sediment, and then decanted the rest.
  
  Cork was pristine.
  
  Color is deep purple with a pale ruby rim. No bricking.
  
  The nose is easily the best attribute of this wine. And as it warmed from a very cold fridge, the nose opened more and more; I get black fruits and then later when it was blowsy, overly ripe red raspberries and plums. Not stewed, but over ripe. Not necessarily a problem. It's not too warm. And what is in the decanter, and cooler still, is similar.
  
  If one can use the word, smooth describe the nose after a swirl, then this is smooth; and soft. Seductive aromas. Fruit, you name it, my take is above. Not much else. I don't get oak/vanilla, any spices, earth, tobacco, cedar. Just not there for me.
  
  In the mouth, this wine really activates in the mid tongue/soft palate area. Not much up front on the tip of the tongue. It sort of explodes about the mid to back of the tongue and the palate and buccal mucosa; and not really in a good way. What emerges, after the initial fruit blast, isn't just tannin, but astringent tannin
  
  I almost "liked" it, but the astringency on the finish was a deal breaker for me. I wasn't drinking dregs, so I can't blame the sediment. Overly tannic wines can shed the tannins, but astringent wines, I'm not so sure.
  
  Better with food. 80/20 Beef (with 90/10 Bison) Burgers on the grill

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