Tasting Notes for mjmal

(33 notes on 33 wines)

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White - Sparkling
4/11/2009 - mjmal wrote:
This bottle was among the best I’ve had of this cuvee. Aromas of baked apples, birch beer, nutmeg nuts, copper kettle and old-fashioned ginger ale are nice and discretely varied. It has a good lively character in the mouth and the flavors of spiced apple, pear and chalk are direct and driving, though not particularly complex or layered. It is simple, but this bottle in particular was enjoyable.
Red
5/15/2009 - mjmal wrote:
This was the second of two bottles my wife and I bought at the Caveau de Chassagne in 1998 on the trip to France that started my wine ‘journey’. So, I was very gratified to see how extremely well this showed in this company. It is a bit faded and slightly browning when first poured, but darkens up with time in the decanter. Early on, it has the nicest bouquet of any of the wines on the table—showing very pretty and floral. Aromas of gardenias, dried leaves, iron filings and cranberry yield at times to a core of livelier, sweeter notes of spiced raspberries and warm roasted cherries. It is really warm and inviting, yet shows an impressive control, as well. In the mouth, it is fully-resolved and seamlessly-textured. It feels light and airy, yet it has just enough of a bass note and density of fruit to keep it balanced and substantial. It is pretty, fine and finesse-driven, with a great shot of late citric acidity taming any late tannin that might be hanging around. This is a green light for drinking perfectly now.
Red
5/14/2009 - mjmal wrote:
This wine opens up stinky and one has to wait a while for that to settle down. Eventually, after an hour or two, it comes out of that dark place and into a better light, where one finds scents of sweet maraschino and darker cherry flavors tinged with bark, sassafras, skunky fern and dried leaves. There is a bit of a stewed red fruit note that never really goes away, though, and takes away from the overall bouquet a bit. In the mouth, this flows easily across the palate, but in a narrow, linear fashion. There are some nice sweet red fruit flavors, but also a bit of metallic bitterness. As the night goes on, that stewed red fruit edge from the nose finds its way to the palate, as well. Still, the wine has very fine acidity and a lot of lift on the finish that brings the disparate elements together somehow. My impression is that the wine is in an awkward place right now and that it would be best to wait on this one.
Red
6/9/2009 - mjmal wrote:
This wine shows darker-colored than those that have come before it. Again, we are the happy recipients of beautiful Burgundian aromatics here, as swirling notes of pure cherry compote, dried currants, spiced leather, volcanic rock, tomato leaf, cinnamon red hots and fudge brownie batter compete for one’s attention. It is dark-fruited and dark-toned in the mouth, with earthy savory flavors in a luscious, glycerin-laden package. It is juicy and round with glossy tannins and a hint of sweetness to the black fruit. It feels young and tight, though, and sadly the finish is too clipped and abrupt at this stage for it to really feel complete. It would be best to wait on this one a few more years.
Red
5/11/2009 - mjmal wrote:
A real earthiness pervades the nose of this wine, with charcoal ash, green pepper, tomato leaf, warm stones, clay, dried blood, leather and dried cherry aromas combining at odd, disjointed angles for awhile before really starting to come together in a nice package at around the one hour mark. In the mouth, this tastes both young and old, with plenty of soft and rounded tannins lending structure to what is otherwise a nice easy-flowing wine. It has a nice earthy core, with flavors of ground spices, tangy and sometimes sweet dark red fruits and sour cherry that meld together with a fine inner mouth perfume. It is a complex wine, with a lot going on—it just seems to need some time to gather itself together. But by then, it starts to turn a bit too sour and drying. My advice is to give it a few hours of decanting time and then drink it up as soon as it feels like it has achieved the harmony and balance it eventually finds.
Red
6/6/2009 - mjmal wrote:
If you just pop and pour this, you might think it isn’t anything very special. But if you wait on it about an hour or so, it just blossoms into something quite nice. The bouquet in particular takes some time to find its stride, but when it does, it delivers a very pretty, fresh and lifted Italian cornucopia of cherry, raspberry, ashy earth, citrus, chocolate, fresh mint and fine honey aromatics. It is medium-bodied in the mouth, with a really fresh yet pleasantly rounded and sappy-textured character. Strawberry and cherry fruit combine with fine citrus notes to make for a very inviting wine to keep coming back to sip after sip. It finishes quite bright and elevated, but very balanced, going down the throat with ease either on its own or with a simple dish of lemon chicken and simple pasta. This is a very fine QPR.
Red
6/6/2009 - mjmal wrote:
Aromas of dark cherry and some sweeter maraschino cherry at times are supported by a decidedly earthy, mossy streak, with some smoky menthol and dried tar mixed in. It is a bit thin on the palate, showing an outwardly-facing acidic profile. Over-sour red fruit, nutmeg dust and some bitter toasted herbs make for a not-altogether pleasing flavor profile for my tastes. For such a young wine, it shows no tannin at all and it finishes with more smoke, ash and earthy roughness that really needs food to make it more tolerable. My wife liked it but it didn’t push my buttons at all.
Red
N.V. Opus One Overture Napa Valley Red Bordeaux Blend (view label images)
2/14/2009 - mjmal wrote:
This non-vintage Opus is from a blend of 1999 and 2000 juice. While not nearly as good as a previous bottle we’ve had of 1996/1997 a few years back, this is still decent, especially with a meal. Initially, it is fairly compact on the nose, opening up only slowly to reveal more substantial aromas of bridle leather, tobacco leaf, dried cranberries, black raspberry and milk chocolate that give it a quiet, refined character. It is much the same in the mouth—coming across as a gentlemanly wine. The entry feels a bit thin and bitter-edged, with crisp red fruit and a crunchy character through the mid-palate—featuring pretty flavors of tangy cranberry, black cherry and powdered chocolate. After about an hour the fruit starts to fill in a bit and make the pretty character a bit more significant, even though it never really turns the corner on serious depth. The finish turns decidedly more herbal, with a menthol and dry-aged oak graininess that I could live without. Still, the whole manages to be more than the sum of these parts, and while nothing special, it manages still to deliver a fine level of surface pleasure in a calm and quiet fashion.
White
2/14/2009 - mjmal wrote:
This is a very special wine for me and my wife, having been the white wine we had at our wedding reception in 2000. This was the one bottle from that day we thought to hold onto, but we decided it just couldn’t remain in the cellar any longer--despite the wonderful memories it sat there representing. So, we popped the cork. First off, it looks fairly healthy, but is a bit burnished gold in color. What is amazing to me is that despite being 9 years older, we both immediately “recognized” the aromas and taste of the wine that was at its core—it is just now darker in tone and more advanced across the spectrum of qualities. It is still obviously complex aromatically—bringing back those old memories of vanilla bean, graham crackers, clove, nutmeg, lemon drops, mango, butterscotch, pistachio nut shells and the tiniest hint of botrytis-tinged meringue. In the mouth, it is full-bodied and very creamy, still showing a good deal of flamboyant oak treatment and lots of toasty brown spices. It is rather luscious still, with a lot of glycerin that coats the glass. It fills the mouth with layers and waves of key lime pie, meringue, apricot and oak spice flavors. This wine is still a power-house in many ways, but it is nicely balanced by some of the nuances of flavor that probably have emerged with age. It has lost some freshness, I’m sure, but it still delivers a lot of flavor, body and drive. It was best at about one hour after opening, after which the texture began to turn a bit mealy and rougher-hewn. The alcohol was never apparent, though, and the wine certainly does not appear to be cracking up or anything. Still, I have to say that I really wish the oak had integrated better, as it gets rather tiresome after a while to have the finish so dominated by oak flavoring. It just detracts from the luscious flavors it offers up through the mid-palate. Still, we were both rather gratified that the wine had good life left and we were quite happy to re-live those memories!
Red
4/30/2009 - mjmal wrote:
This wine is a pale, thin garnet color and features a cool, crisp, taut nose of gravel, cranberry and crisp leaves. It is light-bodied, and feels rather transparent to the soil, featuring minerality in abundance to go with flavors of cranberry, fresh uncrushed berries and soft wood smoke. It feels cool, crisp and stony, with a narrow but refreshing cut of fruit and acidity. This is a light, refreshing food wine with a distinctly mineral-driven personality that seems true to its place.
Red
2000 Château Belgrave Haut-Médoc Red Bordeaux Blend (view label images)
4/30/2009 - mjmal wrote:
This is a very dark, opaque, black-tinged wine in color. It sends our very nice waves of aromas like saddle leather, spiced cherries, nettles, mace, brown tobacco leaf, roasted coffee grounds, creosote, spiced blackberries, and fruitcake. It shows a nice aromatic layering, for sure, but after a while in the glass it actually starts to contract and simplify a bit, rather than expand upon this nasal footprint. In any event, it is a chewy-textured wine on the palate, with a decided rustic quality all the way through. It is very dark-fruited, with loads of fudgy tannins framing flavors of black currants, coffee, black cherry, herbs, lemon peel and dark Belgian chocolate. It feels more fuzzy and chunky than in any way elegant. It is showing some grainy oak, especially on the finish, but it also has a redeeming squirt of sneaky citrus acidity that comes in at the very end to provide greater overall freshness to the wine. For the price, this is a great QPR, with a lovely bouquet early on, but enough toughness on the palate to suggest a need for additional cellar time, even in half-bottles.
White
2002 i Clivi Galea Colli Orientali del Friuli Friulano, Sauvignonasse (view label images)
4/25/2009 - mjmal wrote:
I wish I had checked my tasting notebook before I picked this up on close-out. I had tried it before at a store tasting and not enjoyed it much—preferring by a good amount the 1999 version (which I did buy back then). Anyway, the nose here features a hard and tough shell of green herbal elements hiding a center of only occasionally-glimpsed but more engaging notes like wet chalk, cantaloupe, watermelon rind and lemongrass. It is a bit of a disconnect on the palate, where it is round and viscous, with lots of body and creamy character. There are lots of woody spices, too, but the big problem is a very notable aluminum or flat metallic bit that keeps popping up with regularity. It finishes very dry but manages only decent length there. Overall, I was hoping for more, but should have known better.
White
2/1/2009 - mjmal wrote:
In appearance, this wine is dark yellow with a gold tint. It smells of crushed gravel powder, lime rind, fine smoke, cherry pits and Spring herbs. It grows and grows with air, evolving from crisp and sharp to a more nuanced and layered feel, pulling in nice notes of lemon oil, apple skins and something like mineral spirits. It is dry on the palate, with an interesting texture like fresh sliced apple flesh. It tastes of mealy spiced apple and pear, nectarine and grapefruit. It attacks the palate with a vibrant feel, but rolls up into a rounded ball of flavor through the middle. It finishes pretty long, turning a bit more bitter--with tangy grapefruit and minerals carrying it to its conclusion. It has a natural and balanced feel to it and overall represents a very good QPR, in my opinion.
Red
4/6/2009 - mjmal wrote:
I decanted this about 5 hours before the tasting. It shows the most wood on the nose of any this night, though it is well-balanced aromatically by a significant belt of pretty red currants, raspberries, eucalyptus, cedar and mocha paste. In the mouth, it is dense and fairly thick, with a nice mocha paste profile allied to a mix of wild red and black berries. It pushes ahead rather powerfully, but without any feel of being over-done or amped up. It is just lush and full of flavor. It features a finely persistent finish that does, however, show some obvious sticky tannins. This was one of my top wines initially, but coming back to it later in the evening, the oak has become much more prominent on the palate and the flavor profile has turned a bit prickly. Overall, though, it surely holds great promise for further future development.
Red
4/4/2009 - mjmal wrote:
Aromatically, this features lots of autumnal leaf and bark notes, with nutmeg spice, sassafras, strawberry and tomato leaf all part of the package, too. It turns more and more earthy with air, folding in some good burgundy funk character that make it real interesting in the end. On the red-fruited palate, it has fine drive and intensity to go with a cashmere texture and a freshening squirt of citrus. Although just medium-bodied, the tannins are perhaps the most present of all the wines thus far. However, they are completely lush and rounded as they coat the teeth on the very long finish. This would seem to have a long life ahead of it.
Red
1998 Pierre Damoy Chambertin-Clos de Bèze Chambertin-Clos de Bèze Grand Cru Pinot Noir (view label images)
4/4/2009 - mjmal wrote:
This wine is a smoky brown-garnet color. The nose is dense and rich, with immediate notes of smoke, ash and menthol. It slowly evolves to fold in fleshier elements of crushed black raspberries, maraschino cherries and spiced fruitcake. On day 2, the nose turns decidedly earthier, with all kinds of leathery funk, turned earth, tobacco juice and black tea aromas. On the palate, this is dense and full, with the biggest mouthfeel of the night. It has a good feel of intensity carried along by lush and layered dark raspberry and black cherry fruit flavors and warm baking spices. There is just a faint hint of alcoholic warmth on the finish, but it doesn’t really mar the overall experience of the wine. The early chunkiness the wine exhibits morphs into a greater feel of finesse later on, but this is still more of a stacked and packed sort of wine at this stage.
Red
3/19/2009 - mjmal wrote:
flawed
Zach’s immediate comment when he put this wine up to his nose (and I have to agree wholeheartedly) was that it smells like the penguin pool at the New England Aquarium. If you have ever been there (and I am a member so I go a fair amount), that is exactly what this smells like at first. Beyond that funky, earthy, penguin water profile one also begins to get some wet dog hair and moldy cardboard sorts of notes, as well, and I am afraid this bottle is corked.
Red
3/13/2009 - mjmal wrote:
This wine takes a while to open up and unwind, slowly gaining in aromatic class and flavor intensity over the course of the evening. The nose features notes of charcoal ash, cool stones, green pepper skins, tobacco leaf and fine melted chocolate that combine to form a very classy, almost regal-smelling bouquet with a good deal of cool, reserved Bordelais character. It is solid and structured in the mouth, with just the slightest whisper of tannins through the mid-palate before turning a bit stickier with tannin toward the finish, which is otherwise long and classy. The black fruit is sweeter and more engaging through the taut, wiry mid-palate, with an interesting airiness to it. This feels like it could go a good while longer without question and overall it shows best now after extended aeration. An impressive showing and my wine of the night.
White - Off-dry
2/28/2009 - mjmal wrote:
There is a lovely nose here of toasted orange marmalade, very ripe mango, juicy nectarine and burnished copper. It is similarly nice in the mouth, where it shows off an exotic edge to its viscous mango, marmalade, brown sugar, caramel, yellow raisin and browning spiced apple flavors. It finishes long and just a bit sugary, with the yellow raisin and marmalade notes lasting a good long while. The wine holds up amazingly well for at least a week in the refrigerator, too.
White
2/28/2009 - mjmal wrote:
This wine offers up soft aromas of orange blossom, musk melon, pickled ginger, steeped lemon peel and lots of intense exotic spices. Notably, after a few nights in the refrigerator, the nose becomes decidedly more mineral-driven and crisp—with graphite, river stones and cleaner citrus and melon aromas. In the mouth, the entry feels oddly thin, but the mid-palate manages a significant turn-around—with fine overall cohesion and density of fruit. Pineapple, grapefruit, lemon, rosewater, and dusty spice flavors and soft acidity are featured to fine effect there. But then the finish is not quite as lifted as one might hope. It is perhaps not a complete wine, but it does have pretty aromatics and a very fine mid-palate focus that makes it rather appealing.
White - Off-dry
2/28/2009 - mjmal wrote:
For the first hour or so, the nose on this wine essentially smells like every kind of petroleum product imaginable—giving an unpleasant first impression. However, after an hour these aromas start to become more integrated--with notes of citrus peel, waxy lanolin, honey and apricot folding in nicely. On day 2, an even greater aromatic transformation seems to take place—with the wine displaying beautiful and complex notes of spiced apple, toasted honey, musk, vinyl, iced tea and orange marmalade. In the mouth, this has a great food-friendliness and is a great pairing to Alsatian onion tart. There is a fine sense of structure despite the soft rounded fruit. Also, it displays fresher acidity than either of the two previous wines. It also features the most balanced and definitely the longest finish. On day 2, the texture turns more opulent and fleshy, with a more pronounced bottom note really bringing everything to another level. It is a real delight when one gets to that point, so I suggest a decant or long slow ox on this if planning to drink it in the near term.
Red
2000 Château Gloria St. Julien Red Bordeaux Blend (view label images)
2/28/2009 - mjmal wrote:
I bagged this one double-blind and popped and poured. It took a good long while and some solid hints from me for the group to circle the wagons around Bordeaux. I can understand, as the nose is moderately flamboyant—featuring a range of aromas like dark plum, plump blueberries, rawhide leather, cigar wrapper, green herbs, clay, roasted pepper skin, sweet creosote, cedar planking and dusty minerals. It has some oak still showing on the palate and the blue and black fruits are fairly jammy and fleshy-textured. Still, there is an austere structure and a cool streak of minerality running down along the spine that speaks to its origins. Overall, though, it is fruity and fleshy, but with a nice freshening tang on the finish. It has a pleasing drinkability for a 2000, especially given some air time.
Red
2/28/2009 - mjmal wrote:
flawed
Right from the get-go, this bottle is badly corked. Still, we decided to try the Saran Wrap treatment on it, and once again (at least for me), it worked pretty darned well. Naturally, the bouquet is now a bit muted, but there are fresh mint leaf, dark cassis, bell pepper and leather notes clearly popping through. It continues to show a lot of mint leaf in the mouth, along with a jumble of blackberry, dark cherry, black beans, sweet creosote, chocolate powder and cedar. The texture suffers a bit—showing somewhat tough and leathery. The finish displays some volcanic rock and dark earth overtones and ends a bit dry and coarse. Ed never could get past the corked elements, but the rest of us were able to enjoy it at least somewhat.
Red
1/14/2009 - mjmal wrote:
The bouquet of this Spanish beauty is absolutely gorgeous. It is a sexy mix of silky black and blue fruits, tar oil, soft ash and melted milk chocolate that just coats the inside of the nose with deeply layered waves of sweetness and asphalt. Really, I could smell this all night. It is again silky smooth in the mouth, with low acidity and a languid glossy feel, but also plenty of toughly tannic structure to contend with. Those tannins seem soft at first, but the wine just gets drier and drier, and more pinched the longer one stays with it. That contributes to a bit of a puckering feel toward the finish. The red-fruited flavor profile is quite nice, but this wine comes across as needing just a bit more time in the cellar to allow the tannins to better integrate. Still, this is an outstanding wine.
Red
1999 Chateau Musar Bekaa Valley Red Blend (view label images)
1/14/2009 - mjmal wrote:
This is a lighter ruby color and offers up a very interesting nose of bright sweet liquid cherry, fine herbs, leather belt, soft caramel and just a hint of clean horse hide and loamy earth. It is rather clean and charming, with just gentle hints of the rustic elements one sometimes encounters with this producer. In the mouth, it demonstrates great flow and fine acidic definition, with a purity of medium-bodied red fruit but also soft spices, smoke and cocoa dust accents. The finish is gorgeous, with a real lasting sense of flavor and great balance. This is a delightful bottle and garnered my #3 WOTN vote.
Red
1/15/2009 - mjmal wrote:
The color of this wine is a pale garnet, but I remember it being pretty much this same level of paleness upon release, as well. The nose is very open and giving, presenting a rather feminine and perfumed profile of soft rose petals, dried red cherries, warm baking stones, aged bridle leather and a hint of iron ore to keep it grounded. It is darned pretty, really. In the mouth, it exudes a similar inner mouth perfume that is immediately appealing. It feels gentle and accessible, but that is a bit deceiving, as one can also sense a good amount of stuffing hiding in support. Soft chalky tannins and fine acidity provide a sense of structure that the delicate red fruit and flowery flavors glide across easily. This can certainly be drunk and enjoyed now, but should also have little trouble with some mid-range aging.
White - Off-dry
1/15/2009 - mjmal wrote:
This wine sports a highly expressive nose of blue slate, gasoline rag, bright tingly lemon zest, sulphur and zippy spices. It shows some spritziness initially, but otherwise feels solid as a rock on the palate—with a granite density and stony flavors to go with a fine-tuned hit of sugary sweetness. However, these components don’t seem especially well-integrated at this time, especially as the night proceeds. In particular, the wine feels like it doesn’t quite have the stuffing to fit into the large frame it has built. It is hard to explain, but the wine feels sort of like a series of fine stereo components that aren’t quite wired together correctly. A few nights later the leftovers show more sweetness--with white peach, blue slate and soft kerosene in high relief--but the wine has lost its verve. My guess is that this probably wasn’t the best-kept bottle, so I’ll plan to open another soon to calibrate the impressions.
White
1/27/2009 - mjmal wrote:
The nose features a panoply of wild aromas ranging from oily walnuts and pounded beef jerky to chalky limestone, dried sea salt, mineral spirits and latex. I’m sure this sounds odd but it is actually both entrancingly complex and decidedly inviting. In the mouth, the very first thing that unwaveringly comes to my mind is rich lobster bisque, complete with a dollop of sherry. At times, I am also reminded of thin-sliced roast beef au jus. Obviously, that salty/savory, surf ‘n turf dynamic is a big part of what this wine is about. At the same time, a starburst of acidity lends an absolute electric feel to the wine that simply never wavers. One of the fascinating aspects about the wine is that it almost seems to act like an aerosol spray—with the most intense concentration of flavor coming as the wine evaporates off the tongue after swallowing. It is there that the lovely nutty notes come out most strongly, along with flavors of caramel, marzipan, Montelimar nougat, vanilla bean and peanut brittle. The texture is oily, but the wine is barely medium-bodied. It finishes quite dry, with all that great inner perfume lasting a good long while. Needless to say, I very much dig this wine on a variety of levels.
Red
1/30/2009 - mjmal wrote:
For me, this particular bottle features aromas of gentle red strawberries, brown spices, caramel, citrus peel and soft limestone in a light, airy package. Over the course of the evening, it gains a bit in the glass, getting darker-fruited underneath and pulling in some funkier edging. It is finely acidic but decently mouth-filling, coming across overall as a lighter-styled easy-drinker with no real sense of depth or bass notes. From all who have weighed in on this, the consensus seems to be that the wine ought to show a lot more than this.
Red
2/2/2009 - mjmal wrote:
The 2004 version of this wine is a whole different animal. And if anyone were to ask me, that animal would be a sex kitten. First off, the nose shows off the exotic side of merlot to full effect--with tons of melted railroad tie creosote and sweet incense aromas allied to plush mixed fruit compote and then further seasoned with peppermint and balsa wood. It has a bit of a wild streak, too, and I make no apologies for enjoying its riches. In the mouth, it continues merrily on its sexy fruit bomb way. It is luscious, layered and very velvety-textured—but with a cool fruit profile that provides an interesting contrast to the other elements. It leads with flavors of black raspberries, melted licorice and baked earth but eventually allows some bitter-edged toasted oak flavor to begin to poke out toward the finish. It is rich, full and hedonistic and purrs right along without a whole lot of tannin interference, but it could stand to lose some of that oak on the tail end. On day 2, it holds up quite nicely and does integrate the oak a bit—so I think one could easily enjoy now or give it a few years.
Red
2/2/2009 - mjmal wrote:
The nose here is dark, cool and fairly reserved relative to many of the wines this night—with notes of dark earth, dusty chalk, balsa wood and a faint whiff of white pepper. In the mouth, it hangs together nicely from entry to finish—with flavors of black cherry and chewy chocolate paste. It has a velvety edge and is more warmly engaging than on the nose. A structured backbone still shows through and makes the wine feel like it would be better with a bit more short-term cellaring. On the whole, I was hoping for a bit more, but there is nothing wrong with the wine—it just isn’t showing as much as I was hoping for at this stage.
Red
2/11/2009 - mjmal wrote:
This is garnet-colored, with perhaps just a hint of browning. It features very pretty aromatics—with caressing notes of violets, dried cranberry, cool herbs, soft balsa wood, dark cherry and a nick of jalapeno. The longer one stays with it, the better it gets—becoming even softer and more inviting as the evening progresses. It is soft, pliant and giving in the mouth for such a young Barolo and that immediately endears it to me. It is finely spicy and shows pinpoint-fine tannins that are more likely to tickle the tongue than abuse it. The cool red fruits are dry-edged, with some moderate sweetness accents from the red cherry flavors. The texture is gentle and chalky, and the feel is one of youthful restraint and fine flavor intensity. No one thing really stands out above anything else—it’s a wine that is just very even, well-balanced and pleasurably steady on a number of levels. It is a wine that should do very well at table now or in the years ahead. My WOTN.
Red
2/19/2009 - mjmal wrote:
I vigorously decanted this (more than once) about 5 hours before dinner and I believe that really helped to unlock a lot of the outstanding elements this began showing by the time the group tasted it. The youthful bouquet is pure and cashmere-smooth—with ripe plums, sweet dark cherries, road tar, limestone and truffle aromas in abundance. It has a wonderful overall mouthfeel—at once rich but also airy and effortless. It is lush--with spicy but refined cherry and mixed berry fruit leading the way, accented by notes of spice box, tar and truffle oil sneaking in here and there. There are no hard edges anywhere (much different from the first hour or two after opening). The acidity is soft and rounded and supports a lifted, lasting sensibility. It dissipates on the back of the tongue and leaves a very pleasing airy perfume in the mouth—with a sort of butterscotch note providing the cherry on the top of the sundae. Yes, this is young, but with enough time in decanter, it can drink beautifully right now. I’m sure holding it is a safe bet, too.
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  • Tasting Notes: 33 notes on 33 wines
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