With the Ohana Christmas lunch.

The one thing that’s confused me a ton recently, is how some folks keep saying don’t need aeration. It’s weird. Even the most basic wines will 100% benefit from ~30 mins of good aeration 100% of the time – if not for the wine to develop, it’ll certainly help purge a lot of that awful sulphur nose at the start.

Fresh off the bottle, this volnay was a bright ruby, with light body.
The wine was absolutely dreadful. Just piss poor. I cannot stress how unbearably bad it was. The nose was closed, thin with just a whisper of red fruit. On the palette, this was mid acidity, dry, and very short finish. Annoyed about the price tag, and certainly annoyed at how awful this wine was. Not a single person wanted a second pour and i wouldn’t blame em. Consequently, we left this bottle untouched for the next 3+ hours.

Then, magic. I decided to swing back to this volnay and holy shit – this was a whole other wine. The nose is now rich, dense, perfumey with a ton of red currant, hints of chocolate, with the barnyard funk.
On the palate: the wine developed a nice structure to it. It’s much denser on entry with mid+ finish, with the exhale saturated with cherries. Mid acidity.

The wine ended up being considerable better than the next Volnay