
I don't understand these wines. I want to given who the importer is, but I just don't. This was really intensely reductive (H2S) on the nose, and seemed to flirt in and out of those aromas with flashes of red fruit for the half hour it was in my glass. There's definitely intense structure here, but does it just need time? Decanting both? I just don't want a champagne that smells like ketchup.
I don't understand these wines. I want to given who the importer is, but I just don't. This was really intensely reductive (H2S) on the nose, and seemed to flirt in and out of those aromas with flashes of red fruit for the half hour it was in my glass. There's definitely intense structure here, but does it just need time? Decanting both? I just don't want a champagne that smells like ketchup.
Jul 16th, 2014