Deep core, almost inky with a slightly lighter ruby-coloured rim; high viscosity, the tears are really colouring the glass. Intense nose, there’s some evolution there. There’s fine oak, finely toasted notes. Ripe but not cooked fruit, blackberry, tobacco, dark plum, spice box. Very nice palate, good density of fruit, ripe and warm; we have some oak there as well. This is obviously a very rich and concentrated style, but I think that the extraction is really fine. The tannins are very finely powdery, and we have this powerful dark fruit dominating; but very juicy actually with this extraction, and I think that the spiciness and the oak have integrated nice, so we have a very nice multilayered palate here, with lots of things going on. Really good length, it’s really consistent on the palate, keeps lingering, and I think that all of the components are in place in this wine here. Nicely integrated now with a good level of drinkability, obviously a wine with a very high concentration, that should develop for a long time; but I could easily consider enjoying this now with a big juicy entrecôte or something in that direction.
Tasted by the Best Sommelier of the World, Andreas Larsson.