Decanted for approximately 30 minutes, then followed for about 3 hours. Ruby red in the glass, and on first pour, this was a touch reticent, but eventually gave way to notes of roasted red berries, licorice, florals, incense, herbs, spice and smoke, with a hint of leather developing. On the palate, some moderate structure, showing some drying tannin, and decent acidity. This finishes relatively long, however, the nose and palate are marred by some heat. Some reasonable complexity here, but the roasted fruit notes and high alcohol really detract from the overall picture.

Decanted approximately 3 hours, tasted intermittently throughout that period. On the nose, notes of blueberries, blackberries, crushed rocks, spice, coconut, vanilla, caramel and heat searing my nostrils. On the palate, very ripe fruits, moderate tannin and low acidity, taking on an almost syrupy character. Actually, scratch that...at 15.5% alcohol, make that cough syrup. The table opted to not drink this.

Decanted for sediment, and served immediately. Light ruby red in the glass, showing a moderate brick for it's age. A gorgeous nose showing pure red fruits, white pepper, lavender, cedar, leather, blood, sea air, crushed rocks, and a melange of other spices, I can't even describe. On the palate, this was lightweight and well balanced, with fully integrated tannin, and brisk acidity to keep this lively and fresh. Excellent wine, and still on the upswing. Hopefully I will get to revisit this in a few years time.

Decanted for sediment, and served immediately. Garnet in the glass, showing minimal signs of age. The nose on this wine just jumps out of the glass, offering up a complex bouquet of red fruits, smoldering pine needles, mint, pepper, olive tapenade, earth, undergrowth and countless other descriptors, if I felt the need to carry on with such an exercise. Up until the last sip, this was still evolving, gaining complexity and depth. On the palate, so powerful, yet elegant, with lovely ripe red fruits, smoke and olives lingering on the lengthy finish. Still some structure remaining here, with moderate tannin and exceptional acidity. This was just a notch behind the bottle consumed in March, but based on it's trajectory in the glass, it very well could have hit the same heights if allowed to unfurl in the glass for a bit more time. After it was all gone, I was more than happy to drink the sediment laden dregs of the bottle.

I can't recall whether this was decanted or not, but we were able to follow it in the glass for about 1.5 hours. Deep inky purple in the glass, offering up notes of dark fruits, intense florals, particularly lavendar, dark chocolate, coffee, earth and some mild coconut/vanilla notes from the oak. On the palate, not as much of a beast as I would have expected, with nice ripe fruit, silky tannin and moderate acidity. This seems to be in a bit of an awkward stage, in which the fruit intensity has faded a touch, the oak has not yet fully integrated, and the transition to tertiary notes is not yet in full swing. I think with a bit more time this will come together.

Served blind, alongside another blind. Consumed over approximately 1 hour. It's official; this wine sucks. 6 bottles now, none of them even close to what this is supposed to be. Not cooked, not corked, not flawed, just boring. As it turns out, the other blind was the same wine, only it was heavily oxidized, as it was the same bottle opened in March.