PnP with notes of salted/cured meats, black raspberry, tangy plum, olive brine, himalayan salt block (like the salt lick you had for your hamster when you were a kid), and some pumice.
PnP. Notes of purple plum, charcuterie (spiced salumi, prosciutto), iron, hot brick, olive brine (saline), pomegranate, charcoal, and violets. After a two hour decant, the flavors became a touch more…
