Staining impenetrable black with a thin dark-ruby edge. An overbearing stench rises up out of it even as it is being poured--some distance from your face. Sickening floral parts briefly to allow a chemically structure element glimpses from behind the blinds of tooth-achingly sweet oil and honey emulsification with massive shards of oak jutting out of the nauseatingly obese flesh like gratuitous OSHA gore. Do I have to taste this wine? Please dear Dog don't make me taste this wine. WTF is this??? The over-done fruit on it approaches vegetal and compost in its purely rotten form, not spicy and alive like something excitingly vegetal or compellingly earthy. This is a putrid sugar swamp. In the mouth--if you can separate the mouth from the nose--it's actually not as bad as it smells. Basically devoid of fruit. Oh there's concentration and maceration and reduction and oak and sugar and everything like that--things that play "huge luscious dark black fruit" for the tech-sheets and the tour-buses and bling-bros--but no actual fruit. Oh god I just smelled it again. Now I see why #influencer and club-member with the *housewife grip* never smell their wine. I wouldn't either. It smells like Ben & Jerry's made a flavor called Chemical-Factory S'mores. But back to the taste: The flabby banana-peel essence is crashed slightly before mid-palate by a wall of bitterness. I know 'bitterness' isn't a real wine-descriptor--it's a cop-out and sounds like a girl describing a beer--but this isn't real wine and I'm not wasting any more of my--or your--brain cells on it. And it is just flat out unpleasantly bitter--and massively so--shortly after take-off and worsening dramatically until the wee finish of acetylene torch on your uvula. 2014 #DENNERVINEYARDS #Syrah #WillowCreekDistrict @PasoRobles 14.8 (at Paso Robles, California) https://www.instagram.com/p/Brbx2e8gAtn/?utm_source=ig_tumblr_share&igshid=fyht2e53ttc9
