Pobega’d Lot 12. Coming in super hot and tightly wounded on first sip. Decanted in glass over 2hrs. Rest of the bottle is decanting in the fridge waiting for my bf’s verdict.
Underripe red cherries, wild red berries then turns ripe bramble on the nose, some hints of dried violet and wilted rose petals, and the dusty smell when you kick some gravel and the dry topsoil just fly everywhere.
It’s hella hot on palate, tannin is still whacking my mouth even after 2 hours decanting in the glass with a tiny pour. Good acidity coming through. Black fruit jam, blackcurrant, chocolate covered raw bacon, some baking spices such as cloves and cardamoms, little earthiness like when you kick the gravel again a little too hard, lose balance, rolling down the hill and eat shit. Medium long finish but it’s overpowered by the burning alcohol.
This is one really big wine, needs hella time to integrate the elements. I’m putting this in the depth of my cellar and revisit when I finish my Doctorate lol. I’d like to get 2-3 more cases of this for my CabSav chugger partner, but this is way too high octane for me and my poor throat 
. I had to take very small sips to mitigate the alcohol burns, and one glass took me over 3 hours to “enjoy” 
.
Edit: Bf thinks it has tremendous potential but needs a year or two at least.
