A duplicate entry here – the other one is in my previous book – but the difference is a little more tannin maturity. Still a little rustic, but more supple than the first time. Quite similar flavour profile though. Deep ruby-garnet – yet some purple tinges too. On opening, a distinct gamey tang, like wild duck breast. Blood, chilli spice, and sweet black cherry fruit. Some oak toast emerges over time, but I’d guess max 30% new. Quite ripe, but balanced and complex. Black cherry, chilli spice flavour, gravel mineral and an underlying freshness of moderate acidity. Tannins a little rustic. Long. Classic Gigondas. Good for 2+ days.