We started drinking it with minutes of opening the bottle. Plum, Licorice, & black berry, on the nose. On the palate the tannins were smooth and silky. We ate a prime ribeye steak with the wine (this was too much for this middle aged geezer of a wine; I wish I had time to make a braise short rib.) Next to the simply prepared steak the wine lost all of its tannin structure leaving the wine rather flat on the palate with oxidation aromas. I wasn't about to give up on this girl yet, so pulled out some Parmigiano-Reggiano and we hung out together for the next hour. The first 5 minutes she tried to stay alive but within 20 minutes the wine was putting off Bret aromas and the 13.5% alcohol felt more like over 15.
We started drinking it with minutes of opening the bottle. Plum, Licorice, & black berry, on the nose. On the palate the tannins were smooth and silky. We ate a prime ribeye steak with the wine (this was too much for this middle aged geezer of a wine; I wish I had time to make a braise short rib.) Next to the simply prepared steak the wine lost all of its tannin structure leaving the wine rather flat on the palate with oxidation aromas. I wasn't about to give up on this girl yet, so pulled out some Parmigiano-Reggiano and we hung out together for the next hour. The first 5 minutes she tried to stay alive but within 20 minutes the wine was putting off Bret aromas and the 13.5% alcohol felt more like over 15.
Mar 7th, 2016
Napa Valley, California, USA
