In the sommelier world, we would describe this nose as “lifted”. Whether it is the alcohol or the slightly elevated volatile acidity, which is natural for appassimento wines, there is a power to this wine that isn’t just fruit concentration. There is a combination of fresh and stewed red fruit with an herbal and peppered undertone. You can also notice a hint of oak, but only in a slight tobacco leaf and it finishes with a molasses savouriness. The palate is quite dry, and the tannins grab hold, and the fresh red berry fruit is also layered with umami and a touch of salinity I assume from the Petit Verdot. This is a monster wine that needs decanting and leaving the decanter somewhere cool to make sure you don’t go over 18ଂC.
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