A lot of oak covers herbal, black-olive aromas, but only for so long. Once the wine airs out, what's left is an acceptable but olive-ridden red that's leathery, drying and generally devoid of any ripe characteristics.
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Spanish and South American Editor
Reviews wines from Argentina, Chile and Spain.
Michael Schachner is a New York-based journalist specializing in wine, food and travel. His articles appear regularly in Wine Enthusiast,
where he is a longstanding contributing editor responsible for South America and Spain. Schachner reviews more than 2,000 wines annually for WE
and regularly travels to Chile, Argentina and Spain to keep abreast of the constantly changing global wine map.