Tonight’s wine to go with dry aged chuck/brisket burgers, the 2003 Herb Lamb HL Vineyard Cabernet. The label is stained due to my dropping the box this was in when moving from the offsite, two other bottles didn’t survive.
Cork was super soft and brittle, I’ll use an ah so next time, but the wine is in a terrific spot right now. Great, classic nose right out of the gate, with plenty of cassis, graphite, and sweet cherries. Really plush and full on the palate, the tannins are fully resolved, and the wine is just a delight to drink, with persistence, verve, and a nice long finish.
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