01438 741177         thewinesociety.com

Tonight: #TWSTaste FW Autumn oddities [Thursday 10th October 8-9pm]

twstaste

#201

Wow on the palate it’s an instant fruity slap in the face. Nothing like the aromas!


#202

the first sip seems to have a bit of toffee


#203

Is your surname Dawkins😉


#204

Lovely on the palate too … with squidgy tannins, and a warm fuzzy finish.

Could have a tweak more acidity if I’m being fussy.


#205

First thoughts: intense fruit followed by strong tannins but with a very nice balanced finish. Loads going on so still working on it…


#206

It went well with our pizza earlier. Nice and smooth and a richness to it


#207

Mrs CC: should say our pizza was a cured meats pizza from M&S


#208

Definitely getting @Leah’s ‘smelly manure filled Irish fields’, some mint and @Herbster’s dusty aroma.


#209

Yes, toffee!!


#210

This is one of those reds that paints your tongue purple, isn’t it.


#211

…and teeth!


#212

Does it have a bit of a gluey after taste?


#213

This is lovely. Loads of schooldesk pencil-shaving claret fust combined with lashings of flamboyant Mediterranean fruit - just wish I’d decanted it a bit earlier than I did as the tannins are still a bit


#214

Wow, lots going on… first off… dry dusty tannins in a cab sav kind of way, still getting the menthol but with some sweet caramel which is in fact making my tongue tingle…:smile:
There are plums and black currants but also dark high cocoa chocolate, cigar stubs and all I can picture in my mind is a smoking jacket and a chesterfield :roll_eyes:


#215

Oooh the palate is MUCH more open than the nose! Juicy blackcurrant and plum, smoky, little hint of violet. Tannins are sweet and grippy enough


#216

We’ve only just opened it!


#217

Yes very glad I opened this a few hours back. Think it would have been a bit in my face otherwise. The tannins still very much there but a little more gentle.


#218

Excellent gif! :joy: It’s actually not too tannin-heavy for me but maybe because I’m sipping alongside macaroni cheese?! It’s weird - it works really well at first and the wine drowns everything else out. Needs something mushroomy or meaty…


#219

Still sniffing - wet cardboard now? Great fruit explosion initially on tasting then getting the drying tannins. Vanilla, plum skins, even damson.


#220

Mid inky ruby pushing garnet. Really pronounced: sweet vanilla, dark cherries in kirsch, blackcurrant, dark plum, a little new leather, and a touch of fresh earth, something a little stoney - petrichor or graphite, gently smokey. Menthol hints, leafy.

Dry, high acid, pretty tanninc - ripe but still plenty of grip. Sour dark cherries, tart blackcurrant, bramble, plum - juicy but also smokey, earthy, coffee, charred. Fairly long.

Feels quite youthful still — perhaps it needed a long decant!