Here too there is a hint of menthol to the less elegant but more complex nose that displays a dazzling array of spice, floral, earth, underbrush and red currant aromas. There is outstanding richness to the powerful and velvet-textured big-bodied flavors brimming with ample amounts of dry extract that relegate the firm tannic spine to the background on the mouth coating and hugely long finish. This is a burly and quite serious effort that is not especially rustic though one that will require plenty of cellar time to reach its peak.
Gorgeous aromas of toasty oak lead off in this polished red, followed by black cherry, blackberry and spearmint flavors. The structure present, yet ably matched by concentrated, ripe fruit. Best from 2015 through 2025.
(bottled in October of 2011; 14+% alcohol): Deep red-ruby. Aromas of cassis, black cherry, violet, menthol and chocolate call to mind a top wine from Saint-Emilion; just a hint of jamminess. Thick, pure creamy cassis in the mouth; really shockingly fresh and primary, but then I tasted this barely a month after it was bottled. At once dense and juicy on the long, chocolatey finish. I may be underrating this today. Confuron told me that the pHs in his 2009s are in the high 3.8 to 3.9 range, but maintained that one can modify the impression of acidity with fresh aromas and tannins. 92+ (ST)
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