Classic WV PN aromas of forrest floor, mushroom, bright cherry, and some maple wood(FF).
Well balanced(nice acidity for this vintage), ripe pie cherry, cranberry, and orange peel, with little hints of cedar and spice on the finish, which is medium long.
This is a very nice 06. For all of you who don’t like the flabby wines of this vintage, you’ll enjoy this wine’s acid, purity and restraint. This is Doug’s entry level wine. Nice QpR.
Thanks for the note. I only picked up 1 bottle of this and was planning on popping in around 1-2 years. What are thoughts on optimum timing? Do you think it will hold together and add some secondary notes?
Jason
Jason,
I, too only traded Doug for one of these along with a Les D and a Boulder Block. This wine had pretty high acid. I’d say that it will stay fresh and aloft for some years to come. I would like to see the acid integrate a bit more as it did stick out just a bit. That being said, I’d take unintegrated acid over not enough any day. It was great with the Porterhouse and garlic mashed potatoes I had it with.
No hurry on this one. Judging on BH’s past efforts, I beleive it will develope more complexity with a few more years on it.