It smells like walking through the woods and into a chocolate shop with dark mahogany shelves and eucalyptus displays...maybe some black pepper kernels are on the counters. This is all a good thing, not bad. Good acidity with lingering tannins. The eucalyptus and wood comes through more than chocolate, which is more cacao nibs than anything. The fruit is dark red currant with some tartness and that black peppers pops it’s head again. Good with Korean style beef. Probably has a few more years of development, no more.
It smells like walking through the woods and into a chocolate shop with dark mahogany shelves and eucalyptus displays...maybe some black pepper kernels are on the counters. This is all a good thing, not bad. Good acidity with lingering tannins. The eucalyptus and wood comes through more than chocolate, which is more cacao nibs than anything. The fruit is dark red currant with some tartness and that black peppers pops it’s head again. Good with Korean style beef. Probably has a few more years of development, no more.
Apr 18th, 2020
Colchagua Valley, Rapel Valley, Central Valley, Chile
