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.
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.
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.
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.