Christian and I grabbed this when having a working dinner at Pearl. In spite of this being the 2004 rather than the advertised 2003, and being served at cellar-temperature, this turned out to be another class offering from Castello di Ama. A little young – a year or two would soften the tannin to make it perfect, but very nice with rare-roasted Pata Negra pork. Dark black-garnet core with a narrow, garnet rim. On warming, a multi-layered nose of dark cherries, toasty cinnamon oak, some fried bacon (a Sangiovese trait?), but above all, a streak of smoky espresso & mocha. Medium-full bodied, with good concentration of dark fruit. The espresso comes through the mid-palate to a good length finish. The tannins come through as well, and are just a little intrusive at present, but will settle!