Moderate intensity ruby to the edge with a purplish hue giving density.
Lifted spice and aromatic wild herbs infused through brambly fruit. The whole-bunch complexity is quite powerful but the integration with the primary fruit that will follow has commenced beautifully. Depth, intensity and an alluring hint of anise and licorice add dimension and intrigue to the aromatic profile. After an hour in the glass or decanter the layers of florals, particularly dark rose petal, unfurl.
Plush and gracious with very fine velvety tannins wrapped in abundant rich cherry and plum fruit. Silky with a weighty mid-palate from where the spice and subtle graphite build to leave a savoury exit with a theatrical sparkle of fruit. Great composure and polish balanced on broad shoulders.
Impressive drinking now but the aromatic complex and savoury flavour profile will evolve over the next 5 to 8 - maybe 10 - years.
Food – Mark Delandro’s famous Mediterranean Style Lamb - find an old school charcoal BBQ, butterfly a leg of lamb, season with salt and olive oil. BBQ the lamb for 7 minutes each side over red-hot coals then rest for no less than 20 minutes. Salad is optional.