An intense and driven wine with structured tannins and acidity for long aging. The nose shows cassis, tobacco, mulberry, blueberry, sage and mixed baking spices. The palate has lots of toasty oak, espresso, vanilla and caramel and is balanced with intense blackberry, black cherry and baked plum fruit that will integrate together nicely in the next two years. Savory charred meat and dried rosemary add complexity and the finish is long and given freshness by the crisp acidity. Try this with roast duck or herb wrapped, grilled tenderloin. – Rhys Pender, Master of Wine.