Does anyone know what ±7 days might mean under extended maceration?
Okay enough of this sniffing I’m diving in!
I’m afraid not
I accidentally already took a ‘sip’ at 20:37, sorry.
just a sip?
Loving the cedar and cassis nose. Agree about the vanilla - I like a good dose in a red wine.
How does that happen?!
We cheated and had a glass of each with our meal about 6.30
Wow that’s a bit of an explosion on the palate. Seriously grippy
No, I guess there’s another number missing ?
what is this? AA?
let’s just say that I did not expect the Spanish inquisition…
I know there’s half a degree more declared on the label here, but I think the alcohol is better integrated than the claret.
Certainly got some grip. Tempered by cheese.
Agreed but a lot more tannin. Not sure how happy I am with that.
Definitely. Don’t really notice it.
Agreed, going down very nicely with brie
Probably keep it alive for a few more years. Not one to rush opening?
I could happily drink the bdx on it’s own, but I need food with this.
James: sharp, bitter
Me: agreed — tannins are quite grippy & bitter. Full body & (for me at least) the abv is quite noticeable…
… and the cheese working well with it