Oak, mint. Smooth from begging. A bit sweet. Black currant major. Later on, a bit spicy. Start drinking after 1.5 hours decanting, and 6 hours. Maybe, it is better to wait for a few years. It is difficult to decant it perfectly within a few hours. But gentle even from 1.5 hours (even just opening, ok to drink, but of course a bit solid) that is different from Bordeaux. 2017 @5000, R, 210625 — a month ago
Toptastic Rioja says Daniel — a month ago
The usual fruits. Kind of sumac taste. Green olive. Oak. Somewhat reminiscent of Chinon. — 22 days ago
2015 vintage, drank 17 July 2021.
Dark red, slightly brownish on the rim. Soft oak and spices on the nose. Velvety vanilla and berries on the mouth. — 7 days ago
Had 2018 vintage — 7 days ago
First Bdx blend in a while - went over well. Red fruits on nose. Boysenberry, stewed plum. Young tannins. Had with A5 wagyu and assortment of banchan for Fathers Day. — a month ago
Wood pellets, peat, smoky, sweet cured meat in a glass yum — a month ago