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Just decanted 15 minutes ago to separate the sediment, the color looks like it’s starting to mature. Nose is a quarry-full of cracked stone and some whole black peppercorn. A little dry garrigue note. Savory in the mouth. It’s got nice acidity and still some tannin to shed. If you really concentrate, there’s a little dark mountain berry fruit, but this is really all about everything BUT fruit.
UPDATE: Night 2, after 24 hours under vacuum closure, the palate is a little broader and shows a bit more fruit. Upping score from 8.9 to 9.0z — a month ago
Tom Casagrande
Just decanted 15 minutes ago to separate the sediment, the color looks like it’s starting to mature. Nose is a quarry-full of cracked stone and some whole black peppercorn. A little dry garrigue note. Savory in the mouth. It’s got nice acidity and still some tannin to shed. If you really concentrate, there’s a little dark mountain berry fruit, but this is really all about everything BUT fruit.
UPDATE: Night 2, after 24 hours under vacuum closure, the palate is a little broader and shows a bit more fruit. Upping score from 8.9 to 9.0z — a month ago