Stroo-ong oak in a sophisticated way. Quite a lot of high toned vanila, and hint of optimally baked coffee. Attack is darker and richer fruit than italian sangiovese, reminiscent of modern oaky right bank bordeaux dominated by merlot. Seems to have peaked long ago, but no clear sign of decline either. Mid palate is rather jammy and bitter, finish is milky and delicate, with some baked smoky twist. Hint of garrigues. Adequate amount of round acidity is bridging those otherwise disjointed elements. Though well made overall, oak is way overpowering the fruit.
Violet and baking spice aromas, a nice backbone of acidity, savory flavors and tannins, a complete presence on the palate. So it's a nicely put-together wine, but the mineral energy here is the real storyteller, a voice that speaks clearly of rocks and soil. Simultaneously classy and gruff, detailed but not polished; a wine of real interest.
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