served with lamb roast on easter. Brownish red. Tan through the bowl of the glass brownish on the edges. Aroma of red raspberries and petroleum on the nose. This is full bodied with tannin and kind of sharp with some astringent note. Day two served with left overs. Not much fruit left but plenty of tannins and tartness from acids. This was better the second night and was more ingtreresting
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4/11/2004 - TonyH wrote:
served with lamb roast on easter. Brownish red. Tan through the bowl of the glass brownish on the edges. Aroma of red raspberries and petroleum on the nose. This is full bodied with tannin and kind of sharp with some astringent note. Day two served with left overs. Not much fruit left but plenty of tannins and tartness from acids. This was better the second night and was more ingtreresting
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