Dark brilliant red, noticeably more brilliant than either the Carracedo or the Dom Bueno. Deep rich red rose aromas on the nose with a slight forest floor, dark red fruit and rich spice undertones. As the wine slowly opened, a raw meat aroma intermingled with charcoal and stewed cranberries notes. Incredibly inviting, so much so that I actually became hungry just smelling the wine. Extremely rich and full bodied wine with a creamy mouthfeel and medium acidity. Once decanted, the once elusive palate came alive with deep red fruit flavors and a touch of dark spice. I'm thinking grilled chicken with a creamy risotto. 4/5
Deep red but not as intense as it's siblings. The nose on this wine is focused on wood, but not only oak, rather the stemming core of a bramble bush, that holds the black raspberries I feel are behind it. Light plum notes that give way to raw meat, and teriyaki, and faint clove. I need this wine to open more than just a quick decanting and 1/2 hr of air. Full bodied and unctuous with creamy richness evident that oak is playing a bigger role in this wine. Fine tannins and medium acidity with simple notes of red fruits and vanilla spice. This is a wine that I hope develops past the oak and tight fruit. Definitely a wine for charred steak, but I'll wait to see what else develops. 4/5
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