Loads of mushrooms and smoked meat on the nose, followed by dark, gritty cherries on the palate along with plenty of licorice, smoke and a touch of garlic and herb. Full bodied with a nice structure and with just a little bitterness on the finish. I would definitely recommend but note that this needs air. I tasted over two nights and it was decidedly better day two.
Not too bad - which is praise considering the level most of the BD wines have been lately. Solid fruit, nice acidity, very good with spaghetti and meatballs and not-so-good on its own. Basically at the level of most 10$ Montepulciano d'Abruzzi, which begs the question of why bother with a 20$ US version.
NB - In the interest of fairness, they do recommend aging it 4-5 yrs. I don't the necessary stuffing here though.
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