Mint sauce and tobacco and white pepper underlay plump plum and cherry fruit on this Cab Franc, which vibes more Bordeaux than Loire. There's a lick of polished vanillin oak present, too. Tannins are distinctively textured, raspy and spicy, weaving through the plush red fruit. Well structured, this could be drunk now with a roast leg of lamb or cellared through to 2030.
Mint sauce and tobacco and white pepper underlay plump plum and cherry fruit on this Cab Franc, which vibes more Bordeaux than Loire. There's a lick of polished vanillin oak present, too. Tannins are distinctively textured, raspy and spicy, weaving through the plush red fruit. Well structured, this could be drunk now with a roast leg of lamb or cellared through to 2030.
Mint sauce and tobacco and white pepper underlay plump plum and cherry fruit on this Cab Franc, which vibes more Bordeaux than Loire. There's a lick of polished vanillin oak present, too. Tannins are distinctively textured, raspy and spicy, weaving through the plush red fruit. Well structured, this could be drunk now with a roast leg of lamb or cellared through to 2030.
Mint sauce and tobacco and white pepper underlay plump plum and cherry fruit on this Cab Franc, which vibes more Bordeaux than Loire. There's a lick of polished vanillin oak present, too. Tannins are distinctively textured, raspy and spicy, weaving through the plush red fruit. Well structured, this could be drunk now with a roast leg of lamb or cellared through to 2030.