Big Head has a way of making big alcohol (15.6%), not surprising with the appssimento method (drying grapes to heighten their sugar content); this wine follows that regime along with wild fermentation (taking 9 months) and aged 18 months in a mix of new and year-old oak (of Eastern European origin);  add into that mix 2014 was also a great year for the appassimento method: aromas of tobacco, cassis and mocha lead to a palate of black cherry, raspberry, tobacco, smoke and a long peppery finish.  It’s a full-bodied approach to Franc that’s mostly silky but still shows quite a bit of tannin.  Price: $55.00 – Rating: ****+