I went to a lunch yesterday and took a 2006 L.J. I just wanted you to know it was one of the best wines I have ever tasted! Unfortunately I had to share it with others.
Sweet spices and almost fruit sweetness dominate the ripe berry-like nose of this wine. There are also hints of tarry oak as well as dark earthy aromas. The palate is very rich and has a full mouth-feel. It is full of sweet spicy and roasted notes – just like the nose. There are very soft tannins to give structure to the fat fruitiness of the palate. This wine will soon start to develop into a complex entity. The aftertaste is intensive, very long and deep.
The grapes were fermented in traditional-style stainless steel red fermentation tanks. The fermentation was partly left to start with wild yeasts found on the skins of the grapes. Part of the tanks were inoculated with special yeast strains. After alcoholic fermentation the skins macerated with the wine on average for two weeks. The malolactic fermentation was conducted partly in 225 liter oak barrels and partly in stainless steel tanks. After the malolactic fermentation the wine was matured on average for 12 months in new and 1 – 4 year old barrels before bottling in April 2011.
Dark meat and mature cheeses.
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