2005 Chateau Cote Montpezat

[hotwine]

Interesting TN, very helpful. Sounds like the trick will be to catch the point at which the splinters have receded before the fruit fades away. It can be done but it takes patience and persistence in sampling at regular intervals, like maybe every six months.... and even then, that sweet spot at which the fruit and the wood are in harmony can be missed. Tricky, verrrrry tricky.