"On the nose, savoury spices (paprika, curry leaf) with beetroot, blackcurrant conserve and cassis varietal markers regally ascend.
Less noble yet endearing wafts of Mediterranean meat(s)-on-a-spit, and a suggestion of oak/char.
No herbaceousness, tomato-leaf or black olive or graphite immediately evident... however, darkened tarry and bitumen aromas abound. On the palate, tight, solid, assertive – handles oak well.
Impressive mid-palate adorned with pronounced Cabernet tannins and a refreshing acidity.
Reassuring flavours including black olive and pomegranate alongside a fanciful impression of carpaccio slivers of seared venison.
A (powdery) sprinkling of cocoa powder, mocha, shaved bitter chocolate and walnut husk adds further interest."
"12 months in French oak (26% new) and American oak hogsheads (12% new, 35% 1 y.o. and 27% seasoned). 14.5% alc."