Many other wineries are experimenting with synthetic, but most are sticking with the real thing out of tradition and concern that consumers may be suspicious of the new closures. Surprisingly crisp acidity along with all that richness. More black cherry and some plum in the intensely fruited flavor. Finishes more like a Cabernet than a Merlot with some moderate tannins that should soften in a year or three. Really ripe, intense flavors of black cherry leading into cassis.
Flavor builds from entry all the way through final aftertaste.
It also has some tannic structure as part of its backbone. A Merlot that's as cellar-worthy as anything from Pomerol. Ripe blackberry, cassis and black cherry, with a little bittersweet chocolate. It is boldly structured but so well balanced as to be enjoyable with red meats now. This is a wine that will improve in the cellar for 10-20 years.