Decanted one hour prior to service. In the glass, purplish-maroon at the rim, fading quickly to impenetrable black at the core. On the nose, raspberries, oak, and a bit of leather. On the palate, deep saturated fruit, a touch of honeysuckle, and a bit of beef blood on the midpalate, overtaken on the finish by robust tannins that linger through the long finish. 3-5 years more time in the cellar will be needed for this to take the next step in its evolution.
Its been a year since I tried a bottle, decanted through a vinturi for 2 hours. Dark fruit on the nose, the palate is boysenberry, blackberry, blueberry, a bit of earth, a hint of dark cherry and a touch of nutmeg. Deep long Saxum finish.
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