Community Tasting Note

VlgJeff Likes this wine:

Thursday, November 22, 2018 - Allowed to slo-ox for 1/2 hour, but continued to improve with more air during the dinner. So, recommend slo-ox of 1 to 1 1/2 hours, or full decant of 30 - 45 minutes. Either way, be aware of sediment.
Dark red fruit, kirsch, and garrigue on the nose. These all follow on to the palate with balancing acidity, and nicely integrated tannins. No sign of the extraordinarily hot vintage. Probably won't improve, but should hold for a couple more years.

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