To begin with, I didn’t quite see the quality, but over time it shone through. A very good, new oak influenced, rich, but subtle, Hermitage. Deep ruby-purple. Blend of oak toast and cedar, with varietal black pepper. Some black olive. Broad but restrained. Then bacon fat complexity emerges. Medium body. Fresh blackberry and raspberry. Granite mineral. Spice and cedar oak mid-palate. Bacon fat. Medicinal, long finish. Elegantly firm, quite velvety tannins.