Left to decant for 2.5 hours before trying.
Nose – The initial overpowering smell of black currants and other red fruit have blown off – they are there but much more muted. HInts of mint and freshly opened liquorice (black) here. Very subtle hints of a forest fire miles away whilst you’re standing in a wet temperate forest thick with mulch (not over powering).
Taste – Spicy tannins, crushed green leaves nice coating on the mouth. Just mature black olives are here, more vegetal than fruity, but hard to pin down. Hints of a smokey prosciutto as well. Not like your standard aussie wine.? There is a lot here, heaps of tannins possibly boardering on over-oaked, but I think this will be perfection in 2-3 years.
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