'98 Vacqueyras with venison

[randery]

Sauteed venison tenderloin seasoned with only salt and pepper, rare with mushrooms, asparagus and crusted, shredded potatoes. Perfect match with the vacqueyras, decanted for an hour. Initially slightly tannic but well matched with the game. Full body, then leather with a wisp of tobacco. Long finish. This wine is better now than one year ago.