David M. Bueker wrote:So I then opened the 2001 Chateaux Kirwan (Margaux). I was immediately assaulted by a huge dose of dar roast coffee. Initially dismayed I let the glass sit for an hour. Returning to it the coffee has toned down, and red and black cherry emerged with good minerality and still some very toasted oak on the finish. There's a lot of fruit here, but I don't know if it will ever totally integrate the oak. I will leave my other bottles for several years and hope.
Rahsaan wrote:(currently finishing my cup of Peet's New Guinea as I type)
Is that for sale in Indiana?
David M. Bueker wrote:Heavily toasted oak can impart of coffee aroma/flavor. I've seen it in the Kirwan and in Lagrange (among other wines).
David (I prefer Sierra Dorada Blend) Bueker
Over the InterWeb, of course, silly boy. In this case, though, I picked up this lb., along with a lb. of aged Sumatra at the Peet's on Solano en route to our assignation!
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