Right after opening, the nose was woody with a bit of earth. The first sip was thin and acidic, with some but not a lot of fruit behind it. A little tannic on the finish initially. Not so good at first.

After 45 mins while I cooked, it had gotten better. The musty had subsided on the nose, replaced with dark fruit (plums) and a little wood (to my wife) or earth (to me); maybe some florals too, like roses. Acidity still high; this leads me into: drink this wine with food! While it wasn't that great solo, tasting thin and overly tart, with food it was much better. With grilled flank steak and a sauce chasseur, it came alive. The fat tamed the acid and emphasized the fruit.

Needs an hour or longer open before drinking; I will decant the next one.

Squirrel