What we liked best about this vintage is its lush, velvety grip on the midpalate—its texture is just A-1. The panel had differing ideas about whether it should be drunk now or held even longer to see how its blackberry and dried spice flavors develop. In any case, it's drinking beautifully now. Smells of black pepper, smoke, toasted nuts, and all things smoldering and brooding.
What we liked best about this vintage is its lush, velvety grip on the midpalate—its texture is just A-1. The panel had differing ideas about whether it should be drunk now or held even longer to see how its blackberry and dried spice flavors develop. In any case, it's drinking beautifully now. Smells of black pepper, smoke, toasted nuts, and all things smoldering and brooding.
What we liked best about this vintage is its lush, velvety grip on the midpalate—its texture is just A-1. The panel had differing ideas about whether it should be drunk now or held even longer to see how its blackberry and dried spice flavors develop. In any case, it's drinking beautifully now. Smells of black pepper, smoke, toasted nuts, and all things smoldering and brooding.
What we liked best about this vintage is its lush, velvety grip on the midpalate—its texture is just A-1. The panel had differing ideas about whether it should be drunk now or held even longer to see how its blackberry and dried spice flavors develop. In any case, it's drinking beautifully now. Smells of black pepper, smoke, toasted nuts, and all things smoldering and brooding.