Drinking perfectly, still has few years. Shows all the characteristics of Mayacamas and Diamond Creek wines. Volcanic schist, cassis, a bit of cedar with broad minerality. Excellent with a New York steak.
It took 4-5 hours in the decanter for this wine to really come together, and it was worth every minute. Dark ruby red in the glass. Nose of spices, dark herbs, a little smokey wood, and distant funk. Palate finds all of these elements blended well with a solid tannin base that isn't overpowering (was very different after only 2 hours). There's a rich dark chocolate layer that layers a broad bittersweet level. This wine is bold yet elegant; sturdy without being too aggressive. It could stand up to most anything food-wise, but is a pleasure to drink on its own too.
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