For Easter dinner featuring grilled leg of lamb, this traditionally made Chateauneuf du Pape was the perfect accompaniment. Robert Parker said to drink the 1990 Grand Tinel early, and I did. But I'm glad I bought in quantity and held back a few bottles. It's as fresh and lively tonight as it was 15 years ago.
I smell dark cherries, black licorice, herbs and minerals; and the same qualities come through on the palate. Like a cherry tart--rich, smooth and ripe but not at all heavy. A traditionally made wine that carries its 14% alcohol well. I like it much better than the 2009 Grand Tinel I had at a Tasters' Guild event in February.
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