Without food to offset it, this had a firm backbone that was quite mouth drying, albeit with wonderful & complex aromatics. Once the prime rib au jus hit the table, the velvety feel and flavors started singing. As others have mentioned this could use some more time vis-a-vis the strong tannins, but I worry about changes to all the other elements working so well right now. I suggest that if you want an alternative to the typical big Cali cabs to go with a hunk of red meat, this will work well now.
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