Medium red core, ruby red rim. An authoritative varietal stamp. Crème de cassis, fresh blackberries/mulberries. A refreshing note of spearmint (sweet jelly leaves?). From the grill, Harissa spiced lamb chops. The spice emporium is well represented: toasted cumin/coriander seeds, fresh bay leaf, and turmeric. The complexity derived of both French and American oak apparent. Toasted coconut (coconut rough), or chocolate truffles in toasted coconut. Cedar. Dusting cocoa/Dutch cocoa. Serious, self-assured. A generous fleshiness persists across the palate. Wild black cherries, cola, sarsaparilla. Sage leaves fried in nut-brown butter over grilled calves' liver. Pistachio terrine. A fine graphite core and cherry succulence. Seamlessly woven tannins. The interplay between the oak, tannins and acid results in an even mouthfeel, a textural sheen. Cranberry acidity and succulence provide a lovely balance. Surprisingly approachable, given the varietal temperament. One to watch, will evolve beautifully over the next two/three decades.