Oaked to a fault -- oak covers all else on the open and partly dissipates only by the second day. Woody, chestnut taste --ripe sangio is trying to peak from under a blanket of oaky bubble gum aromatics. This is not the bottle to pop in a restaurant
Allowed 48 hours to settle and "warm" to ~18C from 13C cellar, then popped and poured at restaurant into decanter. Complex berry, cherry flavors, earthy, musty. Good structure, good balance excellent length, tannic finish. Needs more time.
Wine needed 2-3 hours air time to open up. I'd say this is at beginning of drinking window but still a few years away from peak. If you have some in your cellar, hold for a few more years and this will be a gem.
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