This is a fully-mature, reasonably complex, smooth red. Strangely, for decades I've been ambivalent about whether I really like the aged, tertiary aromas and flavors of "mature" Bordeaux. After all this time, I just can't decide. I feel like I should, because this is wine orthodoxy. But, truth be told, I really do like wines on the younger side. When they're younger, I feel like I can taste the terroir more acutely. When they're older, I feel like I'm really just doing a science experiment on the effects of slow oxidation. Well . . . I guess I have decided. My answer: not so much. This one is about as far as I go.Deep, mature ruby with a brickish tinge. Nose showing lots of tertiary aromas of smoky gravel, dried fall leaves, old leather, a little menthol, and mulled cassis fruit. Velvety soft in the mouth, with clingy flavors of leather, minerals, and some fading dark cherry fruit. Clean, reasonably lengthy finish. This needs a simple roasted chicken, steak with a red wine sauce, or a roast rib of beef to be at its best. Any more vigorously-flavored food would destroy this wine. B. Was $24 from wineaccess.com. Drink 'em if you got 'em.
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