Community Tasting Note

garambler wrote:

Monday, July 5, 2010 - We drank this with steak puttanesca on 7/5/10. When it was first poured into the decanter, it had strong violet, black cherry and licorice aromas. An hour later it had a more subdued bouquet of plum, black cherry, licorice, bay leaf and dried herbs. The palate had well integrated tannins, was smooth, balanced and dusty dry with flavors of black cherry, plum, licorice, cocoa and dried herbs. The transformation this went through during the first hour was phenomenal. It needed a solid hour of decanting. 91+

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