Ian Fitzsimmons
Ian Fitzsimmons
I'm planning to open one this weekend as an educational bottle. I've no experience with the wine and wonder if it is folly to open it now, or if a long airing/decant is called for.
Thanks.
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Edited 2/15/09
Drank this tonight after a 30-day wine-fast. Opened about 12:00, decanted about 6:00, drank 6:30-8:00. On opening, austere, but acids are ripe, needly, and tantalizing. By dinner, the nose was deliciously pure pinot noir (what's the descriptor for this - 'damson and plimsols?'), the body was on the light side of medium, the acids ripe and refreshing, tannins modest and slightly, appealingly rustic, but the fruit was still over the horizon. Pleasingly delicate, with an under-extracted color to match. Not bad with lamb chops, but probably better with simple roast chicken or pork tenderloin. Good wine but a seems bit expensive at about $30.
Thanks.
=========================
Edited 2/15/09
Drank this tonight after a 30-day wine-fast. Opened about 12:00, decanted about 6:00, drank 6:30-8:00. On opening, austere, but acids are ripe, needly, and tantalizing. By dinner, the nose was deliciously pure pinot noir (what's the descriptor for this - 'damson and plimsols?'), the body was on the light side of medium, the acids ripe and refreshing, tannins modest and slightly, appealingly rustic, but the fruit was still over the horizon. Pleasingly delicate, with an under-extracted color to match. Not bad with lamb chops, but probably better with simple roast chicken or pork tenderloin. Good wine but a seems bit expensive at about $30.