After 30 or 40 minutes, the diochon put some weight and that’s more like it. Still drying tannins, but Diochon also showed a bit of spice at the end. Good acid and tannins to back it up with red fruit including red cherries and pomegranate. Savory by itself, but the thought of pairing up with some fish makes my mouth watering, and maybe I should broach another split in summer with some seafood...
It’s a Robert Goulet kinda wine...
