The color is a slightly cloudy red with hints of purple, dense-ish. Nose just out of the bottle is all meat – bacon, proscuitto, animal fat. This is followed by sweet cedar and oak which becomes integrated over time. Dr. Pepper aromas, with rose or crushed rose, complemented by cassis, anis, and café mocha. There is a smoky minerality, almost like BBQ ribs. Friggin’ complex. On the palate, the acid is the main player, and the tannin complements. Polished, fine tannins, medium bodied. Acid profile is amazing. Smoky, sweet cedar flavors on a long finish. Paired with saffron linguini with herb oil and manchego cheese, and they went together beautifully.
Tasted on Oct. 11, 2008
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