Estate Paso Robles Rosé Blend

This one is being real tricky with the volatile sulfur compounds (hydrogen sulfide, mercaptans)...those rotten egg to natural gas to rubber to cabbage and garlic nasties. In the right concentration/setting these same compounds can be fun so I'm letting this play out slowly. It had a sewage like funk that blew off fast when I tasted at the winery in Oct...but they probably had the serving parameters down pat. Hoping the sulfur didn't get too deeply integrated...