There's a charred note here that resembles cured meat or bresaola backed by Indian spice and freshly crushed clove. The tannins are firm, sour and still need time to soften with two or three more years of cellar aging.
There's a charred note here that resembles cured meat or bresaola backed by Indian spice and freshly crushed clove. The tannins are firm, sour and still need time to soften with two or three more years of cellar aging.
There's a charred note here that resembles cured meat or bresaola backed by Indian spice and freshly crushed clove. The tannins are firm, sour and still need time to soften with two or three more years of cellar aging.
There's a charred note here that resembles cured meat or bresaola backed by Indian spice and freshly crushed clove. The tannins are firm, sour and still need time to soften with two or three more years of cellar aging.