The palate is plush and full-bodied, with black currant, mulberry, dark chocolate, espresso, and a touch of black pepper that stays ripe without turning jammy. It finishes long and velvety, with smoky oak, cocoa, and ripe, well-integrated tannins. Pair it with grilled burgers, barbecue, or aged cheeses, and serve at 60-65°F after a short decant.
