This was opened and allowed to slowly oxidize for 12 hours prior to serving, but that was not enough. It needed more air/time. It took over night to really open and was better on day 2. Despite this being a Robert Parker 100 point wine, this is not what people think of when talking about "Parkerized" wines. This is very Bordeaux-like in style. A blend of 87% Cabernet Sauvignon, 5% Merlot, 5% Cabernet Franc, and 3% Petit Verdot. Purple in color with ruby swirls. The nose has cassis, cherries, smoke, slight cedar and spice. On the palate, this is medium to full bodied. Light to medium tannins. Cassis, cherries and tart cherries with a slight liqueur note on the finish. 14.5% abv. Long finish. It should continue to improve for another seven to ten years and be good for twelve to fifteen more after that. This drinks great on its own but would work better with food. Roasted fowl would be a good choice.
