A mid-volume, well-made, somewhat polished effort, this one has “drink now” charm at most every stop save for its tannic end on the palate. Its first nose of black cherries and creamy oak gets a further boost from a bit of Merlot-like openness, and the invitation of the nose extends into the wine’s fairly supple early texture and ripe flavors. At the finish, the wine runs into a fair bit of roughening tannin, but it can be enjoyed in the near term, and we suggest that it be paired with savory beef roasts to show at its best today. Of course, a few years of age could also be in order for it to soften out.

This is a lush, full-bodied red, made from several sites. Black peppercorn, tobacco and clove accent a strong core of toasted oak and rich black currant, finishing in vanilla cream.