First time lab ratting. Box came in at work, not realizing how much explanation it would take, I exclaimed "I've been lab-ratted".
Burgundy 750ml bottle w/twist enclosure, "Philip Shaw No 17"; Bordeaux blend
Appellation: Orange; TWAOW says Orange is high altitude, volcanic soils growing on the slopes of inactive Mount Canobolas; region known for notable pure natural acidity.
Poured 4 oz into balloon glass and remainder to decant.
Pours opaque purple/ruby; moderately aromatic with cassis, stonefruit, some heat.
Notable acidity in the taste, strong tannins, just shy of harsh (glad I decanted most of this) moderate body, stone fruit and red berries with a medium finish. Finish overshadowed at this point by semi-parching tannin.
After 1 1/2 hours in decanter: the heat in the nose is almost gone, replaced by green pepper, still has stone fruit, cassis. The tannins calmed seriously down, much more drinkable and open.
After 2 + hours in the decanter, my wife arrived at the hacienda and sampled more with me. At this point it had settled into a very drinkable, pleasant, red. The crisp acidity and balanced tannins at this point make it an almost "refreshing" red.
Had about 4 oz left in the decanter 24 hours later, did not seem substantially different from the 2 hours of decanting the night before.
Overall impression: nice, serviceable red blend, would go great with red meat/sharp, salty cheese. Definitely improves with decanting; might also be a good candidate for putting a couple years of hunker-down on.