Quite deep core, it’s indicating a certain evolution on the rim, as it’s appearing rather brick-ruby, but the core is still very dense ruby. It starts out a bit shy on the nose, but there’s still layers there, there’s still a hint of complexity. I get notes of mocha coffee, sweet plum, sweet berries, some vanilla. Palate is quite full, quite dense, still with a good dose of tannin that has just started to round off a little bit, grainy. The wine is dry but I would call the fruit rather sweet, like vanilla-infused sweet plum, with some red berry notes. Oak is finely integrated, but it’s still slightly noticeable in the background. Some tobacco as well. There’s a good deal of complexity here but it needs some air, it needs some time to open up. It certainly is showing a good length, a good persistence, with a complex spiciness on the finish. A wine with a good drinkability now, I would still say it should deserve a certain decanting before drinking it; and this is of course a style of wine that would benefit from a nice elegant dish like a creamy risotto with truffles, or just a nice juicy tender piece of steak because it has that grippy firm tannic core still that always loves juicy big steaks – just like I do.
Tasted by the Best Sommelier of the World, Andreas Larsson.