One hundred percent barrel-fermented, but only aged in barrel for about four months, so wood is not a major component of either bouquet or taste. Dry but fruity to the point you could imagine a bit of sweetness. Winemaker Ed Killian wants to drink it with a lime-based civiche. The winery's publicist sees it with oysters on the half-shell. What pops up as my culinary vision is an old-fashioned, Sole Veronique, with extra grapes, please.
Case purchases highly recommended.
You won't tire of this one. Very intense, almost concentrated with earthy, woody complexity. Certain of its components will make you think of Bordeaux, though few of those French wines ever reach this standard of richness and ripeness. Immediately delicious, but with the potential to improve well into the 21st century. Right now they're piling up.