Back labels – a much maligned and forgotten part of a wines packaging. The front label, the capsule etc all seems to get the attention, yet the back label is often left to the marketing department to fuck up with ridiculous brand slogans or marketing shite, without detailing the important information that us drinkers want to know. Like when to open it.
Last night I typically ignored the back label and I now realise my stupidity. On the back label of this red, the winemaker/proprietor/all round nice guy Tim Kirk gives some sage advice
‘Great now if you love a powerful red, but leave some in the cellar for five to ten years to taste its full potential. Best decanted before serving.’
Advice which I largely ignored, opening and immediately slurping down like a wide eyed smack addict…
But onto the wine itself – A bright purple/red in colour, though its quite light in its colour density, last night the aromatics on this where in the spiced fruit and redcurrant spectrum. Today this has opened up to reveal much more red licorice aromatics with some herbs, apricot (though no Viognier?) & a little dill. Last night it was more floral, today it is much more red fruited. On the palate, this started out very tightly bound last night – utterly medium bodied, the mid palate was all bound up in structure, the acidity started making its impact early, the fine tannins drawing it all back in. Today, the proverbial butterfly has escaped and the flush of pretty red fruits and firm tannins has been let loose, making for a dry, only medium bodied red of perfume and restraint. Interestingly I found the alcohol much more marked last night, the heat on the tail distracting. Today though it all seems integrated and correct.
So the moral of the story here is all about patience and attention to detail. If you want to drink this finely crafted, fragrant red fruited, medium bodied dry red now, decant for at least a few hours and you will be presented with a very interesting wine of fine pedigree. 17.9