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aeration releases deeper aromas
it tips the scales at 15% natural alcohol and was bottled unfined and unfiltered
but the wine is still alive - another testament to the mystery of how wines age
tannin and structure is simply extraordinary
to bring out the personality of each of the sites Ramey works with
Gordon's Gin (1.75L) Lou Cellar aeration releases deeper aromasThe first sniffings find toasty notes of charcoal and minerals more than botanicals; later inhalations following aeration stir glimpses of fabric, hemp and butter. The palate entry is firm, moderately sweet and nearly plump; at midpalate the taste profile turns a bit drier, if a touch fruity. Ends up uncomplicated and grainy sweet. Wine Enthusiast 80 84 points
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