BTI 87: “Deep ruby color with a fading rim. Clay, marinated peppers, caramelized eggplant, and spice aromas follow through on a soft, silky entry to a dryish medium body with notes of sour cherry, watermelon rind, and mossy earth. Finishes with a crisp honeyed dried citrus and dusty tannin fade. A mellow, mature red to pair with roasted pork, chili, or veal chops.”