The colour is quite deep, it’s a quite deep core, deep ruby, but it’s starting to show a certain evolution as the rim is brick-ruby. Quite high viscosity. Intense nose; very fine perfume here of sweet fruit, sweet berries, some elegantly roasted notes, roasted coffee beans, dry spices, and a slightly floral hint like violet. Good grip on the palate, well defined; it has good extract, bone-dry with a well-preserved acidity but it has really rounded off the edges now, as the fruit is appearing slightly sweet like sweet plum, sweet red berries spiced up by those dry spices, the coffee notes, well-integrated wood as well. Really pleasurable with good weight, good volume, a very long finish. Good level of complexity as well. This is certainly a style of wine that can be aged for longer, but I would happily drink it today. Another style that would require a good juicy piece of beef.
Tasted by the Best Sommelier of the World, Andreas Larsson.