This intensely extracted wine came off more like Port than Pinot to our tasters. Which isn't to say that it lacks appeal. It opens with smoked meat, spice cake and grilled nut aromas. Fat blackberry-plum flavors, a plush, low-acid mouthfeel and a full tannic finish complete the Port profile. It's tasty if overblown, and not what most people expect. Probably best paired with a cheese course.