The smoke and menthol-toast aromas from new oak run alongside grass and green hay. The fruit flavors are light, but tend toward black cherries. This may improve a bit once the dry woody tannins on the finish subside; try in six months with grilled steak.
The smoke and menthol-toast aromas from new oak run alongside grass and green hay. The fruit flavors are light, but tend toward black cherries. This may improve a bit once the dry woody tannins on the finish subside; try in six months with grilled steak.
The smoke and menthol-toast aromas from new oak run alongside grass and green hay. The fruit flavors are light, but tend toward black cherries. This may improve a bit once the dry woody tannins on the finish subside; try in six months with grilled steak.