The colour looks quite evolved. It is a moderate intensity. Ruby-red with a slightly rusty rim. Fine nose. I really like this, it is a fine combination of floral, sweet red fruit and some roasted oak. The oak is pretty evident here, but I think there is a huge difference between fine oak or bad oak. Here I love those toasted flavours, coffee bean, some vanilla, cardamom, with sweet red cherry, plum and some floral notes. Good intensity, good purity. Very nice palate as well. It is a good mouthfeel here. It is round, quite opulent in terms of fruit. High ripeness of fruit. Medium to high extract, but it has gotten a few years so the tannins are rounding off right now. Fairly grainy with some notes of chocolate, underlined by that fine wood. I like that vanilla, cardamom, coffee bean spice going on there. I think it is really nice. Good combination of concentration and subtleness. Really long and lingering finish, an approaching complexity and with finely spicy notes. So a very attractive wine with good drinkability today and doubtlessly excellent potential.
Tasted by the Best Sommelier of the World, Andreas Larsson.