A 2013 Bordeaux-style blend from the Red Mountain area of south Washington State. (59% Cabernet Sauvignon, 28% Merlot, 5% Cabernet Franc, 4% Malbec, 2% Petite Verdor, 2% Syrah). Aged for 12 months in 2/3 American oak and 1/3 French oak (31% new). Grapes were destemmed before fermentation (reduces bitter tannin) and malo-lactic fermentation was performed to convert the green apple like malic acid to the creamy lactic acid. The aromas scream out of the glass. Olive, dill, blackcurrant, blackberry, sour cherry, soil, anise, leather, mint, Asian-5-spice, smoke. The finish is endless, of licorice, olive brine and pepper. Mildly tannic and acidic. So many layers and complexities.