Very dark inky core, very youthful colour, still with a hint of blue purple. The nose is also fairly youthful, with a lot of primary fruits there, crushed berries, black berries. Good concentration, good density, it still appears a bit young, just like the colour and the nose; but it’s showing a good structure, I think the tannins are starting to integrate. It’s a fairly high level of extraction, so you obviously need to wait a little bit for this level of drinkability. It has a medium towards long finish, that keeps lingering for a while, and I think the oak is also well integrated; but still with a little bit of tannic presence. Not something we need to rush to drink, but rather wait for. However, if you like to have something with a bit of bite with that nice piece of meat, put it in a decanter 30 minutes before serving it, and it should drink well.
Tasted by the Best Sommelier of the World, Andreas Larsson.