Two guys from Rhône valley created a company with people in Bordeaux. Result is... interesting. After opening a bottle, it's Bordeaux all right. After aerator, you feel something strange. Half an hour later (and, with good decanting, may be mucj sooner) I would say it's pretty good Côtes du Rhône. Or you can think of it as of full-bodied Bordeaux.
Was great with seared veal. Wouldn't have it with any fish but tuna. Would buy it again if it were available in US.
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