No prem ox! Whoot!! The polished oak is still prevalent on the nose supported by butter, stone fruit, a little honey and a touch of almond meal. In the mouth it's juicy, fleshy, a little a little stone fruit, plenty of oak and supported by almond meal and (if you can imagine such a thing) savoury honey. Long, balanced, practically evaporated before our eyes. Lovely
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9/14/2019 - chatters wrote:
No prem ox! Whoot!! The polished oak is still prevalent on the nose supported by butter, stone fruit, a little honey and a touch of almond meal. In the mouth it's juicy, fleshy, a little a little stone fruit, plenty of oak and supported by almond meal and (if you can imagine such a thing) savoury honey. Long, balanced, practically evaporated before our eyes. Lovely
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1/26/2019 - Collector1855 wrote: 94 Points
During a Paulee dinner so only brief impressions. From MAG. Fresh, fruity, oak very much in the background. Good but not the last word on complexity.
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