Onionskin colour. Red core. Pretty nose that starts off a bit shy. After two hours it shows a lot more intensity. Floral notes,
cherries, leather, earth. Highly evolved and complex. With more air it becomes more mushroomy in a good wine. Hints of tobacco. After
three hours the notes turn to broth, dust and slight oxidation starts to emerge. I thought the wine would completely fall apart, but
it remains in this state for the five hours the bottle lasts. In the mouth it is a light and delicate wine. Pure and acidic at first.
Fine florality and complex mushroomy/forest floor-notes. With air it shows a bit more tightness and structure. Drier on the finish.
After three hours it turns more rustic and the colour is badly browning. The red core is gone. This wine lived through a whole
“wine-life” in three hours. On top (after two hours) it was a very good wine.
Arnt Egil Nordlien Tasting note: April-10
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