On Jul 12, 12:07*am, Mark Lipton > wrote:
> Jean has been experimenting with gluten-free cooking after discovering
> last year that she's developed an inflammatory response to gluten.
> Tonight's experiment (quite successful) was a gluten-free chicken
> parmesan recipe that employs almond flour for the breading. *With this,
> I opened:
>
> 2004 Fattoria Le Pupille Morellino di Scansano "Poggio Valente"
> nose: initially, mostly pencil lead, a hint of VA (ethyl acetate?) over
> dark red fruit; later, with airing, dusty cherry
> palate: high acid, medium body, moderately tannic finish
>
> I purchased several bottles of this from Envoyer a few years ago, as
> it's a birthyear wine for our son. I decided to open one up tonight in
> the spirit of exploration and I must conclude that it's still a very
> young wine. Any signs of its oak treatment in its youth are now visible
> only as that intrusive pencil lead element that takes air to dissipate.
> The rest of our bottles will sit for a few more years.
>
> Mark Lipton

A personal favorite Mark. I haven't noticed any VA but detected a bit
of brett but I'm one who doesn't mind a little brett.