Dark ruby red core, a bit more evolution on the rim, towards tawny. Quite evolved nose with dried fruit, some leather, some balmy notes. We have some herbal spiciness there, bay leaf, mint, some meaty notes, almost like meat stock. Palate feels sweet and ripe, with almost stewed ripe fruit character. Still quite young tannins present on the palate, high acidity. Herbal spiciness then red berries on the finish, medium towards long, with some herbal and almost medicinal notes with the dried fruit. Still feels a bit restrained on the palate, considering the tannins, even if the fruit has evolved quite a lot right now. A wine that perhaps I would like to come back to this and see how it evolved, but it is a wine that most wine-lovers could drink with pleasure right now, preferably with something rich and meaty and salty to tamper those tannins a little bit.
Tasted by the Best Sommelier of the World, Andreas Larsson.