One from the Princess Wine Club 1st delivery, and a good one too. Deep ruby-black, with a narrow, semi-purple rim. On the nose, intense, grilled meat, graphite and liquorice notes over black cherries and stewed blackberries – but with an Aussie Shiraz-like ‘savoury’ edge. Black pepper, chilli-pepper, clove hints, some polished-wood, fresh leather and faint vanilla. Flavours of ripe black-cherry, liquorice, cocoa powder, with ‘shaved graphite’ minerality. At least medium acidity that brings freshness to such a full-bodied wine. Medium+, fine-grained tannins suggest 4-6 years of life. Long liquorice-laced finish. Flavour profile and depth meant this stood up well to a full-on chilli con carne – though that exposed the fruit profile more (effectively ‘neutralised’ the spicy complexity, I guess?).