It's been about two years since I had one of these, or at least since I made any notes. It is immensely more satisfying now. Less overtly fruity, but much more nuanced. No sediment in my bottle, which was stored in a cool cellar. This remains an extremely well balanced and food friendly wine. I have no clue if yours is over the hill, but mine certainly isn't!
My first few bottle were disappointing, but after some time in the cellar, it has improved significantly. There is more grip, the fruit and tannins are integrated into the wine in a way it wasn't previously.
Ripe fruit, but crisp, mouth-watering acids; nice crushed stone undercurrent. Invigorating to drink.
Dark cherries and pepper on the nose. Medium body with lots of fruit on the palate. I worked really well with cured spanish meats, olives, St. Andre, and a Costello Blue with an Ancienne baguette.
Pas tellement special
Was closed initially, then went through a lovely phase, now closed off again. Not sure if this is a phase or if it's done. Throwing off a good amount of sediment given its young age.
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