14 May 2012
Rich, plush black fruit with licorice jube aromatics.
Dry, soft tannins – dense black fruit with super intensity. A full bodied wine with terrific length.
Great example of Tempranillo!
14 May 2012
Black cherry and licorice fruit with a spicy overtone. Use of older oak is evident.
Dry, soft, ripe tannins with great fruit intensity. Medium to full bodied wine with medium length.
22 January 2012
We all know the need to decant old wines so as to prevent the sediment that old wines throw, ending up in the last mouthful of wine.
However, what about younger wines, particularly reds?
The difference in aroma and palate structure when a young red has been decanted or ‘double’ decanted is unquestionable. It is worth taking the time to double decant or decant a young red prior to serving as it will ‘open’ up the aromatics and very much change the flavours and palate structure of the wine. The wine becomes more approachable and flavours are more evident. Tannins appear softer and appealing. The true flavours are revealed!
The more air that the wine has contact with – the better. There are various commercial devices that do the job, however a jug or decanter is all that is required. Open a young red, pour a glass and then double decant (pour wine into jug/decanter and then back into bottle)pouring another glass. Compare for yourself – any wine novice will be able to appreciate the difference both on the nose and on the palate!
With the fact that 95% of all wine is consumed in the first 24 hours of purchase, there ain’t too much wine purchased for cellaring. Aerating or decanting the wine will speed up the ageing process and allow for greater enjoyment.