Third and last bottle of the vintage, perfect after a long day at the Northwest Chocolate Festival and a dinner out at a local Spanish/Basque café
Third and last bottle of the vintage, perfect after a long day at the Northwest Chocolate Festival and a dinner out at a local Spanish/Basque café
Nov 10th, 2019Three weeks later and I’m craving another taste of this... See my previous notes but this time: moderately extracted ruby red. Some black currant in nose initially. Strawberry and raspberry jam flavors, some seed bitterness and tannin chewiness, otherwise well balanced. Slightly oily, cherry and citrus peel aftertaste emerges after 30 minutes, black pepper on nose and in aftertaste after 45. Light to moderate skin astringency after an hour
Three weeks later and I’m craving another taste of this... See my previous notes but this time: moderately extracted ruby red. Some black currant in nose initially. Strawberry and raspberry jam flavors, some seed bitterness and tannin chewiness, otherwise well balanced. Slightly oily, cherry and citrus peel aftertaste emerges after 30 minutes, black pepper on nose and in aftertaste after 45. Light to moderate skin astringency after an hour
May 31st, 2019Power problems here tonight, so Salumi’s finicchiona salami and a Cali red will have to do for a late dinner. Ruby red, moderately extracted pigment. Black currant, raspberry notes in nose with a hint of leather, mint, phenol (and later, butterscotch). Cherry, red berry and mint flavors, light seed tannin, moderate skin astringency. After 24 hours, great length of fruit, less chewy tannins, much reduced astringency. Decant else age it, but this is approachable enough now with some sensible aeration.
Power problems here tonight, so Salumi’s finicchiona salami and a Cali red will have to do for a late dinner. Ruby red, moderately extracted pigment. Black currant, raspberry notes in nose with a hint of leather, mint, phenol (and later, butterscotch). Cherry, red berry and mint flavors, light seed tannin, moderate skin astringency. After 24 hours, great length of fruit, less chewy tannins, much reduced astringency. Decant else age it, but this is approachable enough now with some sensible aeration.
May 5th, 2019
Paso Robles, Central Coast, California, USA
