"Underbrush, scorched earth, dark spice and grilled herb aromas slowly take shape on this full-bodied red. The chewy, enveloping palate doles out mouthfuls of fleshy black cherry, juicy blackberry, ground pepper and clove while ripe tannins provide support. The lingering finish closes on a mocha note. Drink 2018–2026."
Wow. And we drank it tonight inside its drinking window. It was pretty bad.
It is NOT full-bodied. Way too thin. It has the right acid, but no fruit. Makes me wonder who spiked the bottle that Spectator tasted, because usually they are trustworthy.
This kind of evening makes one wonder if cellaring good wines for years, under proper conditions, is worthwhile. Seriously, you can buy $12 Sangios that deliver more fun than this (and this was $45).
It takes no skill to overpay for wine. Any fool can do it. And we're all made fools when an expensive wine that's supposed to be good, isn't.
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