94 Colgin and 01 Castellare

Dinner at Amuse Bouche.

2001 Castellare di Castellina I Sodi di San Niccolò - initially the nose was simply not clean, a little green and vegetal with wet chalk.  We debated whether the bottle was corked, but decided it wasn't obvious enough.  A little minty with dried herbs.  Very smooth on the palate, with velvety tannins.  Surprisingly for a Sangiovese, this wasn't acidic at all.

1994 Colgin Herb Lamb - wow! Pretty much the way I expected it to be: really exotic, tons of coconut butter, tons of vanilla, very sweet, with lots of tangerine.  Alcoholic a little sharp on the nose.

Drank the leftovers after 24 hours.  The intense vanilla and sweetness on the nose was gone, but the sweetness on the palate remained.  Nose was now more tobacco, smoky, minty, slightly metallic.  Alcohol in the nose was even more sharp and piercing.

Full post on dinner is here.