The colour has gotten some evolution, it is still rather dark at the core, but more of a rusty tawny coloured rim. High viscosity here. This has gotten some oxidation, I suppose this is a deliberate style of oxidation. It is showing some walnut, with leather, dried fruit, prune. A lot of walnut, some wood. This is another example in that slightly sweet of fortified style. Less sweetness but still far from a dried palate. It has gotten some oxidation, dried fruit character but more tannins are present. Notes of walnut. It appears a bit more dry on the palate right now. Has some maturity, some age complexity, but still with a quite high presence of tannin. Appears a bit closed. I prefer to come back to it and see how it goes.
Tasted by the Best Sommelier of the World, Andreas Larsson.
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