Chateau Musar Blanc 2000 第四日

Chateau Musar Blanc 2000第四日,酸度佔了最主要的位置:清爽、香味主要port 的氧化味和乾果(杏脯及杏仁)香。舌上的重最再輕了一點。


Day 4 of Chateau Musar Blanc 2000, acidity took the major role, more refreshing. A bit oxidation like port and dried fruit and nuts. Weight on the tongue is lighter.

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