Deep dark cherry-redNoseInitially, plummy fruits meshed with sweet spices (predominantly cinnamon), almond.
And then a pause to imbibe the aromatic atmospherics of a patisserie:
Crème anglaise, cannoli with vanilla custard … and classic bourbon vanilla at that!
A croquembouche’s (profiterole) hazelnut brittle.
Grated chocolate – both white and dark.
Raspberry/chocolate flavours with a sprinkling of spice and cola.
Symptoms: Fleshy, and an almost glycerolic texture; bulbous/expansive palate profile.
Diagnosis: Tannins – integrated/embedded – supportive, not standing apart.
Oak – no obtrusive flavours to speak of … yet all the benefits of a calm maturation is seasoned hogsheads.
Acidity – in tune with the wine’s weight and structure.
Cure: Rest in bottle for a year or two. Needs time.