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LIVE** Guerrilla tasting #4: Bordeaux blend - France Vs South Africa. 28 November 2019 **


#161

Does anyone know what ±7 days might mean under extended maceration?


#162

Okay enough of this sniffing I’m diving in!


#163

I’m afraid not


#164

I accidentally already took a ‘sip’ at 20:37, sorry.


#165

just a sip?


#166

Loving the cedar and cassis nose. Agree about the vanilla - I like a good dose in a red wine.

How does that happen?!


#167

Slightly more than a sniff here…


#168

We cheated and had a glass of each with our meal about 6.30


#169

Wow that’s a bit of an explosion on the palate. Seriously grippy


#170

No, I guess there’s another number missing ?


#171

what is this? AA?

let’s just say that I did not expect the Spanish inquisition…

:wink:


#172

I know there’s half a degree more declared on the label here, but I think the alcohol is better integrated than the claret.


#173

Certainly got some grip. Tempered by cheese.


#174

Agreed but a lot more tannin. Not sure how happy I am with that.


#175

Definitely. Don’t really notice it.


#176

Agreed, going down very nicely with brie


#177

Probably keep it alive for a few more years. Not one to rush opening?


#178

I could happily drink the bdx on it’s own, but I need food with this.


#179

James: sharp, bitter

Me: agreed — tannins are quite grippy & bitter. Full body & (for me at least) the abv is quite noticeable…


#180

… and the cheese working well with it