Jasper Morris: Pale color with a touch of yellow. Noticeable oak on the first nose, though the fruit wants to bubble through. The heat of the vintage shows a little on the palate, along with the oak, both vanilla and a little toastiness, but it is just a question of waiting for all the components to settle down. By the finish, all the parts come back into balance: opulent fruit, barrel, and a thread of acidity. Unless partnering a very rich dish, this should be kept for a minimum of five years. With aeration oak begins to lose ground to the fruit.