This has been stored from release in my previous natural cellar – dark, free from vibration, good humidity, but with a temperature range close to 6C it probably is less than ideal for storing anything longer than 5 yrs.
Anyway, the nose was leafy, cedary, with some token dark berries and varnishy oak. Unmistakeably mature, this had some old leather in the mix too. The palate was basically separated in two with this rich, oak infused middle palate that did all the talking. The mid palate was almost too sweet in nature, propped up by oak sweetness and with just enough briary, meaty fruit to carry it through. The end of the palate is acidic and strangely leafy again, with the tannins and back palate acidity drying out the finish.
I can’t say I was particularly enamoured with this wine, the fruit seemed a little drained, the oak sweetness just a little too obvious and the drying finish mildly unblanced.
Taking my critics hat off though, it was still an enjoyable medium bodied drink in a claret style – it matched very well with Lamb Roast
If subjected to some more conducive cellaring I think this would have presented much better than it did…. If only. 16.5/20