Decanted for 1 hour, consumed at 18 degrees. Museum release.
Liquorice and dried prune nose, medium intensity. Leaf and a hint of sweetness on entry, coffee grinds, olive and black tea flavours on the midpalate, similar flavours on finish along with a cherry flourish and a touch of smoke/bitterness, slightly stewed fruit; medium bodied, drying and chunky tannins. Not much typicity or finesse.
Shockingly good. Dark, plummy, sweet fruit on the nose with loads of menthol and white pepper and just a hint of well integrated chocolate oak. More of the same in the mouth with some green olive mixed in. Maybe not particularly characteristic of the varietal (could easily pass for Syrah) but exactly what a warm climate/low latitude wine should taste like - buffering the core of sweet fruit with lots of complexity. No heat on this - the 13.5% listed ABV is very believable. Obviously at peak.