Grown in the clay soils on the winery property, this full-bodied, hearty red currently shows aromas of bell pepper when the cork is first pulled, but give it some time to open up and you’ll get dark fruit smells like blackberries, cassis and oak. In the mouth, there’s even more going on then the (currently closed) nose suggests. Dark cocoa/mocha flavours mix with tobacco, anise and some mild bell pepper. There’s still quite a bit of tannin bite, suggesting that you’ll want to lay this one down for a time to see how she develops; but if you insist on opening it up now let some air get in there by decanting or, at least, opening an hour before serving. A great cellaring candidate for years to come. So break the bank a little and buy a few of this one – lie one or two down and compare your notes of today to the ones you’ll make in 5 and then in 10 years, might even try for a 15 year one myself.