“This wine will improve if carefully stored for up to 3 years from purchase,” it says on the back of the bottle… and I bought it something like six and a half years ago. Whoops. Thankfully, though, it doesn’t seem to be a problem, although the nose is definitely full on kero funky and somewhat of a shock. It’s also got notes of grapefruit rind, minerals, and honey, but mostly it just smells kind of bad in that “yeah, I know, but it’s going to taste better than it smells, right?” kind of way.Does it? Well… yes, but it’s beyond pretty much anything I’ve tasted before. If anything, it tastes like cosmetic jars from an antique store; there’s a hint of face cream or jasmine or something here, but in just barely perceptible amounts. Still, though, there’s just enough sugar (or the perception of sweetness) to mix with the strenuous acidity and offer up something that is thankfully still appealing. Not particularly complex, and not particularly aromatic, it’s still ticking along just fine at this point and makes a great accompaniment to hummus or a Portuguese octopus stew.Howard Park

Closure: Stelvin