Symphonie d'Europe

Mushroom broth, onion (which thankfully passes), persimmon, caramel, toffee, raisins. A touch of wine vinegar. Still wildly charged after twenty-nine years on lees - dried fruit, iodine, chalk, uzvar, walnut liqueur, maple syrup on the palate. The saline-mineral axis hasn't faded - it has simply absorbed into something ancient and layered, the fossilized seabed now indistinguishable from the wine itself. The acidity is remarkable - it holds everything together like a spine. Still this alive.