A firm red that has aromas and flavors of hazelnuts, mint chocolate, blueberries and currants. It's medium- to full-bodied with lightly dusty, chewy tannins. A little tight and stern at the end.

The extremely sanguine, earthy nose is a winter feast of peppery grilled meat, mushrooms browned in butter and stewed plums and figs. On the palate, an emergent salinity works with a persistent pepperiness to push back on more powerful fruit notes, before everything goes up in flames on a hot, acidic, astringent finish.