Colour is developed, so it is rather medium intense ruby core, more brick towards the rim. Traditional style here. Prolonged oak ageing. More dried fruit character. I find some herbal spiciness in here, notably dill. Dried herbs, some anise seed, liquorice. Quite sweet oak, vanilla. The fruit has a high degree of ripeness. More like macerated red fruits and sweet plum. Bordering prune, slightly dried fruit character again. Medium-bodied palate but quite high flavor intensity. A lot of spiciness going on there with those notes of anise seed, liquorice, leather. Quite a good grip again. Tannins are well-integrated. Once again I should talk about a traditional style. Prolonged oak ageing. Already with a fair amount of complexity. The finish is showing, yeah, it is really long and persistent. Really opening up, and I like it more and more. Really good length here. Complex, leather, spice box on the finish. Attractive red fruit and finely integrated tannin. Oak was more noticeable on the nose then on the taste. More and more power is emerging. It starts out in this classic medium-bodied frame. It certainly has the length, certainly has the ripeness and intensity to go on for, I would say, quite a long time in a good cellar. Even if it drinks well now.
Tasted by the Best Sommelier of the World, Andreas Larsson.