Consistent with a note from 7 years ago, which is saying something. Dark ripe, red fruits on the edge of roasted, anise, alcohol, oak, vanilla and prodigious tannins battle it out in a modern Barolo-style wine. More accessible now, but would still benefit from a few hours in a decanter if you want to tame the tannins. Since I almost never decant except for fear of sediment, this hits hard in the first hour even at age 14. I worry a little that the tannins might outrun the rest of the elements before it's all said and done.
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