Aromas of toast, burnt coffee, raspberry, char and barrel spice are in the lead, with the fruit following. Dense, rich fruit flavors follow, backed by tightly wound tannins that need time in the cellar. It's all about the oak right now, but the stuffing is there. Give it time in the cellar to (hopefully) integrate. Best after 2026.
Aromas of toast, burnt coffee, raspberry, char and barrel spice are in the lead, with the fruit following. Dense, rich fruit flavors follow, backed by tightly wound tannins that need time in the cellar. It's all about the oak right now, but the stuffing is there. Give it time in the cellar to (hopefully) integrate. Best after 2026.
Aromas of toast, burnt coffee, raspberry, char and barrel spice are in the lead, with the fruit following. Dense, rich fruit flavors follow, backed by tightly wound tannins that need time in the cellar. It's all about the oak right now, but the stuffing is there. Give it time in the cellar to (hopefully) integrate. Best after 2026.
Aromas of toast, burnt coffee, raspberry, char and barrel spice are in the lead, with the fruit following. Dense, rich fruit flavors follow, backed by tightly wound tannins that need time in the cellar. It's all about the oak right now, but the stuffing is there. Give it time in the cellar to (hopefully) integrate. Best after 2026.