wrote:

Sunday, June 4, 2023 - After hearing this wine needs anywhere from 3 hours to 3 weeks of decanting, I opted for a solid 9 hours. My biggest takeaway is this wine needs time in the bottle, not the decanter. Aromas of dark fruit, herbs and a hint of menthol. Not a shy nose at all. I taste cherries, astringent acid, and some tobacco in the background and on the finish. This is soft and round for a young wine, yet somehow austere at the same time. Night 2 the perfumed nose has faded and the herbs and spice have moved forward. The freshness of night 1 has lost a step in favor of a cedary, minty, cherry fullness that hints at what's to come. This is good wine. In a couple of years it will be very good wine. Is it the second coming? Not my call to make. But between this and the Chuy Chard I had recently, I'm happy to participate.

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