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Posted: 7/10/2006
A red burgundy labelled as “Pinot Noir”. Initially a very oaky nose – coconut ice and bounty bars – straight into quarantine. Overnight it has settled, with malty black cherries, stale iced vovos, dried herbs and a touch of sweet nougat and minerals. Still a New World nose, but much better than it was yesterday. [...]
Link (winorama.com.au)
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