Burnt caramel brown at the core, this wine has a tawny-colored rim. The nose smells of black raisins, Worcestershire sauce and parsley, while the palate is round and creamy, with mouthwatering acidic lift. There’s no fresh fruit left, only notions of dried fruits and caramel tones. This should pair seamlessly with roasted, dark meat chicken or turkey, or dishes wrapped in flaky pastry dough. There is lovely concentration and nicely powerful flavor impressions from start to finish here. It’s ready to drink up, though it should have enough structure to hold on for a while. Drink now–2020.

— Published (2/28/2018)