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I don’t normally pop and pour such young Bordeaux, but this vintage was stunning and has produced some really tasty early drinkers. A St. Emilion blend of 75% Merlot, 10% Cabernet Sauvignon and the balance Cabernet Franc (love that grape..). Too young I’m afraid. But I managed to massage the wine with my Vinturi, artificially aging it in the process and softening the tannins.
On the nose, blueberry and coffee lead into a tannic blueberry and earth on the palate. The tannins are very strong with this one, yet they are smooth. This bodes well as the wine has a backbone on which it can age. I cannot however find much complexity, so where it evolves is anybody’s guess.
I lit the charcoal tonight and served up some searingly spicy Jerk Lamb to which I figured this wine would match- I was correct. Most red wines cannot hang with spicy foods, especially Indian. The lamb, well trimmed and charred on charcoal, was fatty enough to warrant a tannic monster, yet was not overpowering on the spices to dull the fruit of this wine.
Post-dinner, I had the opportunity to swirl this wine some more, trying to coax additional notes. The bottle has been open for almost two hours and I am still getting loads of earth on the nose. On the palate there is a nagging alcohol compound that is worrisome. The tannins are searing now, really coating my gums. Overall, this wine has aging potential, yet lacks depth. It has tasty fruit, yet one dimensional. I can’t give it more than 3 stars and fathom it’s worth 88 points. Drink from 2015-2020.

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