The nose reveals dark plum, wet earth and florals followed by hints of pepper, vanilla and smoke on the finish.

On entry, delectable flavors of red plum, blackberry and raspberry. The oak aging has provided a subtle chalky finish with some brown spice character.

Grilled lamb chops with parmesan-herb crust, roasted radishes and sauteed asparagus with Goat Gouda or Blue Cheese.