At 32 years old, this Californian did age very well. With 13% alcohol, costing about $16 back then, it scored 18 points on the Dionysian scale of 20. Gold!
It still has deep color, now garnet-ruby-brick. Its black cherry is laced with vanilla and tobacco notes, it was balanced, and had a long clean aftertaste.
The polenta and mushroom meal showcases the Clos Du Val, and made it a dish for a king, not a peasant food.
This was a perfect example of why we age wines. It was worth the wait. In vino veritas.
It takes a French winemaker to understand lower alcohol and perfect balance in making food-wines.
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