Nose/Aroma - Over-extracted red currants with a savory meatiness to it.
Palate/Flavors - Cooked red currants and blackberries intertwined with a semi-sweet caramel toffee flavor and a hint of toasted oak. Medium-bodied with a strong acid structure upfront that fades into a weak mid-palate before a long, velvety finish of plums and toffee. Very little astringency but the bitterness was quite strong, particularly in the beginning. After oxidizing for a little while, the bitterness seemed to mellow out significantly but still detracted from the wine. Oak does a good job bolstering the body, but seems to overpower the fruit more than desired.
Food Pairing - Maybe red meat, like a beef round roast with cooked vegetables.
Comments - I would have preferred riper, more upfront fruit flavors, it seemed rather over-extracted. I did enjoy the oak characteristics that were present, but they seemed to end up further diminishing the fruit flavors.