Black cherry and smoke beef show on the nose of this study of Pauillac, as do tobacco ash, leather and crushed black gravel. Dill, oregano and thyme give nuance to the dark red and black fruit of the palate, from black plum to dense mulberry. This needs a bit more time to reach full potential, but should cellar well. Drink 2018–2028.
Black cherry and smoke beef show on the nose of this study of Pauillac, as do tobacco ash, leather and crushed black gravel. Dill, oregano and thyme give nuance to the dark red and black fruit of the palate, from black plum to dense mulberry. This needs a bit more time to reach full potential, but should cellar well. Drink 2018–2028.
Black cherry and smoke beef show on the nose of this study of Pauillac, as do tobacco ash, leather and crushed black gravel. Dill, oregano and thyme give nuance to the dark red and black fruit of the palate, from black plum to dense mulberry. This needs a bit more time to reach full potential, but should cellar well. Drink 2018–2028.