Ten years on tasting.

Copper gold. Flamboyantly ambrosial and tropically lavish, there’s something raucous to his staggering mélange of lacquered wood, machine oil, marmalade, blossom honey, spun sugar.  Satiny noble rot richness and spice.  But as Barb says succinctly, he lacks zip.  He’ll need to trim out in the cellar.  For now, a top-heavy Guiraud.  Now – 2030+.