Tag-Archive for ◊ Pinot Noir ◊

26 Nov 2010 Anderson Valley — Alsace of America?

I love Alsacian wines!  The wines of Alsace have bright, lovely acidity, wonderful aromas and fantastic in your mouth.  The wines happen to be primarily white which may be a turn off for some people.  But, I say give them a chance especially on Thanksgiving.  The region is known for Muscat Blanc, Rielsing, Pinot Blanc, Gewurtraminer and some Pinot Noir.  These varietals all work very well with traditional Thanksgiving foods.  The wines are generally dry but you can find some with a bit of residual sugar for people with a sweet tooth.

Last weekend, I was wine tasting in Anderson Valley in Mendocino County.  Anderson Valley is an appellation well worth learning about if you are not familiar.  The valley is known for its Pinot Noir, Chardonnay, Riesling, and Gewurtraminer.   Excellent sparkling wine is also being made in the valley by Roederer Estate and Scharfenberger (once owned by Dr. John Scharfenberger of the chocolate fame — he has since sold it to Roederer Estate).  The valley is in a cooler climate zone relative to most California grape growing locations which the warmish days and cooler nights gives you excellent temperature spreads which encourage phenolic ripeness while maintaining great acidity in the grapes.  As I was tasting, it struck me in how similar many of the wines were in style, aromas and flavors as Alsacian wines. 

On the wine tasting trip, I went to the following locations:
Roederer Estate – I started the day of wine tasting in a very refined way — drinking sparkling wine at Roederer Estate!  I can not recommend stopping here highly enough.  The people and wines are both tremendous.  One of the great things is to try the same wine aged in a 750 ml vs. the same wine aged in a magnum.  The wine aged in a magnum is smoother, better autolysis flavors (toast, yeast, etc).  The price difference is only $5 more for the magnum (generally) but well worth the price difference.  Of the wines I tried, I really enjoyed the Brut NV, Rose Brut NV and the 2000 L’ermitage (in the magnum).

Husch Vineyards – Husch Vineyards is one of the oldest active wineries in Anderson Valley.  They produce a wide range of wines: Muscat Canelli, Riesling, Gewurtraminer, Carigne, Zinfandel, Syrah, Cabernet Sauvignon, and Pinot Noir.  They make a dry and a sweet Gewurtraminer — both of which are quite good.  The white wines were better than the reds.  The tasting room is a converted small shack into a cute and eclectic which fits in well in Mendicino County.

Navarro Vineyards — Navarro Vineyards is a must stop by when in Anderson Valley.  The tasting room is very well appointed with many bars and has very nice people working in it.  They were pouring 18 wines when I was there — mostly all white varietals (Riesling, Muscat Blanc, Pinot Gris, Pinot Blanc, and Gewurtraminer).  Navorro does produce some nice lower price point simple Pinot Noirs from Anderson Valley.  The Muscat Blanc, Pinot Gris, Gewurtraminer and Edelzwicker (blend of Riesling, Muscat Blanc, Gewurtraminer and Pinot Gris — a traditional blend in Alsace) were all very good.  We were also able to taste the 2008 Pinot Noirs and Syrahs that were bottled under a second label — Fireside — due to the smoke issues from all the fires in the Anderson Valley.  The Fireside wines were actually pretty good especially at the price of $12 / bottle; these wines would be great at any BBQ.

Standish Cellars – The tasting room is located in an old apple drying building.  The building is very cool and worth the time to check out.  The wines are quite nice but a bit on the pricey side.  The 2007 Anderson Valley Pinot Noir was very good and worth tasting.  You will not be disappointed.

Toulouse Vineyards – They are in the process of building a tasting room on the vineyard site.  The temporary tasting room was in the winery itself that had a wonderful homey and authentic feel to it!  When I get to building a winery / tasting room, I want it have this type of feel.  The wines were quite good especially their Pinot Gris and Pinot Noir!  The people are wonderful and this is well worth your time to taste their wines!  They also have great cheese crackers to cleanse your palate (impossible to just have one). 

Scharfenberger Cellars – Even though Roerderer Estate owns Scharfenberger now, they are maintaining the Scharfenberger house style quite faithfully.   The house style is made to suite the American palate (noticable residual sugar) vs. an older world palate (drier).

Jim Ball Vineyards — specializes in Pinot Noir and does a fantastic job.  If you are in the area, please go in and taste, you will be very glad that you did!  The vineyards were planted in 2000 with the first vintage being in 2004.  The Pinot Noirs are very good especially the owners blend.  The 2007 vintage is very good (as you might expect).

Londer Vineyards – they have a very nice tasting room in Booneville (eastern Anderson Valley) and have a wide range of excellent wines!  The white and red wines were equally good which is rare thing at a winery.  2008 Corby Vineyard Chardonnay is very good (the Robert Young clone is very distintive and enjoyable).  The three Pinot Noirs (2007 Anderson Valley, 2007 Ferrington Vineyards – Anderson Valley, and the 2007 Parabol Vineyard – Anderson Valley) that I tried were all very good and distinctive — you must try all of them.

If you are not familiar with the wines of Anderson Valley, it is well worth your time to learn more!

17 Mar 2010 What to do for the upcoming harvest?

2010 is going to be watershed year for many reasons. 

Jen and I are moving to Southern California (Pasadena / Altadena area).  Jen got a great job with American Realty Advisors.  Given the economy, we would be crazy not to jump on the job offer.  So, I am getting the house ready for sale or as Jen aptly named it “blandizing” the house.  We love bright and bold colors in the house.  Our realtor said the house is beautiful (should be in Architectural Digest or Sunset Magazine) but will not appeal to the widest possible market of home buyers.  I understand the realtor’s point but it is a bit frustrating. 

Winemaking has very similar parallel — do you produce high-end, small lot wines for an intensionally small segment of the wine buying public or do you produce cost-effective reasonable quality wine that we appeal to the masses?  This is a question that I have been thinking about quite a bit.  Our move is forcing me to re-evaluate where we produce wine and what type of product do we produce.  The economic downturn has been very hard on us — we are in the worst hit price segment.  The practical side of me says that we should be looking for the lowest possible production costs that result in an nice and easy quaffing wine at a price point of around $15/bottle retail; I have seen that you can sell wine like that to restaurants for the “By the Glass” program easily yet a wine that is $20/bottle can effectively only be sold for the wine list or to a retailer.  Yet, if I am going through all the hard work, I want to produce the best possible wine that I can.  You can say that by producing the lower end wine that I would be selling out artistically and economically.   I would still be in business while a large number of small-lot, high-end wine producers are going out of business.  Any thoughts from you on the subject?

I also am researching new custom crush facilities down in the Southern California (LA, Santa Barbara, Santa Ynez, Santa Maria).  If anyone has any suggestions for custom crush facilities, please let me know.  As part of the custom crush research, I am debating on what varietals to produce.  I am leaning toward Pinot Noir, Sangiovese and maybe a rose of Syrah / Sangiovese.  Cabernet Sauvignon could be possible if the price point would be below $20/bottle.  I do love Syrah but selling it is quite difficult given the cost of good quality grapes.

Oh well, the facts will drive the decision.  If you have any input on any of these topics, please add a comment or drop me an email at lglover@lionheartwines.com.

11 Feb 2010 Terroirs & Signatures De Bourgogne 2010 – San Francisco

Yesterday, I had the pleasure of going to the Terroirs & Signatures De Bourgogne 2010 wine tasting in San Francisco.  Unfortunately, I only had an hour and half to taste so I had to go into speed tasting mode.  Given I was speed tasting, I was just rating the wine up to 5 stars where 5 is the best but not taking any significant notes.   I only got to 12 out of the 21 producers.  Overall, the wines were very good with only a few of the wines showing “earthy / barnyard” characteristics.  The wines seem to be much cleaner than in the past from the region — excellent fruit characteristics, bright acidity and well balanced (in general).   It seems that the international wine style is starting to creep in Burgundy or is it more modern production techniques cleaning up some cellar issues (not sure but it seems like an improvement to me).  For more information on Burgundy — http://www.Burgundy-wines.fr

The tasting will also be available in Los Angeles  on February 12th to trade only.

Exhibitors Choice Table
4 stars — Maison Jaffelin, 2007 Rully (white)
3.75 stars — Collin Bourisset, 2007 Pouilly-Fuisse
3.25 stars — Domaine ROUX Pere & Fils, 2007 Rully, Clos des Mollepierres [Note: the oak seemed a bit much to me]

Champy
3.25 stars — 2007 Saint-Romain (good minerality and acidity)
3 stars — 2008 Bourgogne (white) (spicy)
3 stars — 2007 Corton-Charlemange (too much oak for my taste)
2.75 stars — 2007 Volnay
3.5 stars — 2007 Vosne-Romanee (light & delicate)
3.25 stars — 2007 Gevrey-Chambertin (heavy and earthy)
3 stars — 2007 Corton (dark fruit and earth)

Chanson Pere & Fils
3 stars — 2008 Vire-Clesse
3.25 stars — 2007 Puligny-Montrachet
3.25 stars — 2007 Beaune 1st Cru, le Clos des Mouches
3 stars — 2007 Pernand-Vergelesse 1st Cru, en Caradeux(white) (flavors seem a bit under developed)
2.75 stars — 2007 Bourgogne Pinot Noir (spicy by thin)
2.8 stars — 2007 Pernand-Vergelesse 1st Cru, Vergelesses (red) (seemed overcropped but has potential in later harvests)

Collin Bourisset
2.25 stars — 2007 Bourgogne Pinot Noir
3 stars — 2008 Macon Villages
3 stars — 2008 Vire-Clesse

Maison Joseph DROUHIN
3.25 stars — 2008 Chablis, Vaudon
3.5 to 3.75 stars — 2007 Puligny-Montrachet
3 stars — 2007 Chorey-les-Beaune (an easy drinking wine)
3.25 stars — 2007 Cote de Beaune
3 stars — 2007 Gevrey-Chambertin

Domaine FOURREY & Fils
2.75 stars — 2008 Chablis 1st Cru, Mont de Milieu (had a musty note to it — would have score much higher otherwise)
3.25 stars — 2008 Chablis 1st Cru, Vaillons

Domaine Pierre GLANTENAY
3 stars — 2007 Volnay
3.5 stars — 2007 Volnay 1st Cru, Santenots
2.25 stars — 2006 Pommard (earthy and some brett)

Maison JAFFELIN — A producer to watch!
3 stars — 2007 Puligny-Montrachet
2.25 stars — 2007 Meursault (too much acidity — flavors are overwhelmed)
3.25 stars — 2007 Rully (white)
3 stars — 2007 Pouilly-Fuisse (good mineral and green apple)
2.5 stars — 2008 Macon Peronne (strong honeyed fruits)
3 stars — 2007 Chassagne-Montrachet
2.25 stars — 2007 Rully (red) (light concentration and quite earthy)
3.5 stars — 2007 Givry 1st Cru, les Grandes Vignes
2.75 stars — 2007 Beaune 1st Cru, Les Cent Vignes
3 stars — 2007 Pommard
3.25 stars — 2007 Nuits-Saint-George

Olivier LAROCHETTE
2.25 stars — 2008 Macon Villages (funky taste)
2.5 stars — 2007 Bourgogne Chardonnay, Vieilles Vignes
3 stars — Bourgogne Pinot Noir, Vieilles Vignes (very soft wine but seemed a tad out of balance)

Chateau de Messey/Domaine BELLEVILLE
3 stars — 2007 Mercury (white) (floral, strong mineral and good concentration)
3.25 stars — 2007 Rully 1st Cru, la Fosse (ripe fruit – apple and mineral)
3.75 stars — 2007 Puligny-Montrachet, les Boudrieres
3.5 stars — 2006 Meursault 1st Cru, la Piece sous le Bois
3 stars — 2007 Aloxe-Corton

Domaine des MALANDES — Outstanding producer
2.5 stars — 2008 Petit Chablis
3.5 stars — 2008 Chablis, Vieilles Vignes, Tour du Roy (50% oak)
3.25 stars — 2008 Chablis 1st Cru, Cote de Lechet
3 stars — 2008 Chablis 1st Cru, Vau De Vey
3.5 stars — 2007 Chablis Grand Cru, Vaudesir
4 stars — 2007 Chablis Grand Cru, les Clos

Domaine PARENT
2.75 stars — 2007 Bourgogne Pinot Noir (good acidity, should improve in the bottle)
3 stars — 2007 Pommard
3.5 stars — 2007 Pommard 1st Cru, les Epenots
3.75 stars — 2007 Corton Grand Cru, Les Renardes (needs many years of bottle age)
3.25 stars — 2007 Corton Grand Cru (red) (violets)
2.75 stars — 2007 Corton Grand Cru (white)

Chateau de VILLARS Fontaine
2.75 stars — 2002 Bourgogne Hautes-Cotes de Nuits, les Jiromees (white)
3 stars — 2003 Bourgogne Hautes-Cotes de Nuits, le Rouard (white)
2.75 stars — 1997 Bourgogne Hautes-Cotes de Nuits, les enevrieres
2 stars — 1993 Bourgogne Hautes-Cotes de Nuits, les Genevries

12 Nov 2009 Blending 2008 Sonoma Coast Pinot Noir…worth the effort!
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Yesterday, I did a blending trial for the 2008 Lionheart Sonoma Coast Pinot Noir to get ready for the secondary blending to be done.  I am hoping to bottle the Pinot Noir in the next two weeks — it will not be ready for Thanksgiving unfortunately.

I did 12 blending trials with various combinations of barrels and pinot noir single clone blending wines from the two vineyards I get Pinot Noir from — Bohemian (Freestone / Russian River) and Split Rock/Gaps Crown (Sonoma Coast).  Behemian is right next to the Sonoma Coast border so I just call it a Sonoma Coast AVA blend.  The style of the wine is more appropriate for a Sonoma Coast than a Russian River Pinot Noir.

The blend that I really liked is made up of equal parts from each barrel (90% of total volume), 8% 777 clone from Split Rock vineyard, and 2% 667 from Split Rock vineyard.  The blending session was very interesting for the following reasons: 1) the use of a single clone wine can have a massive change on the overall quality, balance and flavor profile; for example: a 1% shift of the 667 clone was very noticable, 2) 777 clone adds a great deal of body, red fruit flavors and helps extend the finish of the wine quite a bit, 3) aromatics of 667 are very good and are huge contributors to a complex Pinot Noir’s aromatic profile, 4) Pinot Noir is very sensative to chemistry shifts in the wine — aromatics and flavors shift very quickly with a slight acidity and pH adjustment, and 5) lower alcohol Pinot Noir has a much complex flavor and palate profile.

The tasting notes for the 2008 Lionheart Pinot Noir, Sonoma Coast, blend are:
Appearance: bright, deep+ ruby with violet core transitioning to ruby rim
Nose: clean, medium+ intensity aromas of black fruit (cherry, blackberry), blue fruit (blue berry and hint of boysenberry), hint of cotton candy, light cola, warm spices, red fruit (strawberry, cherry, raspberry) and oak
Palate: high acidity; medium tannins (soft, fine-grained but will need time in bottle to turn to velvety texture), medium alcohol, medium+ concentration, pronounced intensity flavors of blueberry, currant (red and black), cranberry, strawberry, violets, raspberry, black fruit(cherry and blackberry), warm spices on finish; long finish

The 2008 Pinot Noir will be going on sale as futures in the next week or so.  The actual release of the wine will not happen until spring of next year.  But, I might have some samples available at Thanksgiving dinner!

29 Oct 2009 Barrel tasting the remaining 2008 vintage wines

I did barrel tasting from the remaining 2008 wines in barrel with some wine club members on Tuesday.  The wines tasted were: 2008 Pinot Noir, Sonoma Coast; 2008 White Hawk Vineyard, Sangiovese, Santa Barbara; 2008 Cabernet Sauvignon, Coombsville Vineyard, Napa Valley; 2008 Cabernet Sauvignon, Rafael Vineyard, Napa Valley.  All of the wines are tasting very good! :)

I was quite happy at how all of the wines showed.  Here are some tasting notes:
The 2008 White Hawk Vineyard, Sangiovese was tremendous!  It has great concentration with aromas and flavors of blue fruit (blueberry, boysenberry) and cherry.  The wine is not as classic as the 2007 Sangiovese is but I think a bit of blending with Sangiovese from the Stophlman vineyard will bring in a the lovely sour cherry flavor one looks for in Sangiovese.  Also, a bit of Cabernet Sauvignon will give it a long and lovely finish.

The 2008 Pinot Noir, Sonoma Coast, which has had its primary blend done already is very similar to the 2007 Pinot Noir with the exception of more smoke, earth and hints of spice.  The acidity on the wine might need a slight tweek just before bottling but seems very good during my quick taste.  If you liked the 2007 Pinot Noir, I think you will enjoy the 2008 version very much.  I will be doing the final blend of the 2008 Pinot Noir to have it bottled in time for Christmas but not Thanksgiving. 

The two Cabernet Sauvignons are amazing!  The wine is concentrated, rich and complex.  The fruit flavors of the Coombsville vineyard is quite striking — lots of cassis with some nice middle-palate fruit and a long finish.  The Rafael Vineyard fruit tastes of dense raspberry jam.  It is not typical for Cabernet Sauvignon to have a raspberry flavor but the combination of the two wines will be very good.  I will be looking to blend in some petite verdot to add complexity with a spicey and tannic element and some Cabernet Franc for aromatics.  The resulting blend will be powerful wine with some nice aging potential.

22 Oct 2009 Georgian Wines…7000 years and going strong!

Archeologists have found evidence of wine production carbon-dated to around 5000 BC in the country of Georgia.  The word, wine, comes from the Georgian word “gvino” which the Greeks and Romans shortened to vino which the French then changed it to vin.  Georgia has over 500 unique grape varietals.  38 grape varietals are officially allowed for commercial viticulture.  The approved varietals include: Saperavi, Rkatsiteli, Tsolikouri, Tsitska, Chinuri, Goruli, Mtsvane, Kakhuri Mtsvane, Odzhaleshi, Orbeluri Odzhaleshi, Aladasturi, Obchuri Dzvelshavi, Aligote, Pinot Noir, Chardonnay, Cabernet Sauvignon, Usakhelouri, Alexandriuli, Mudzhuretuli, Otskhanuri Sapere, Krakhuna, Chkhaveri, Tetra, and Khikhvi.

Georgia geography is basically a valley located between two mountain ranges and the Black Sea.  Most of the valley is planted with grape vines.  It is the same latitude as parts of France, Italy, Spain and Northern California.  So, it has the potential to produce great grapes and should start to be taken seriously in the West.  Georgia has five viticultural zones: Kakheti, Kartli, Imereti, Racha-Lechkhumi, and the humid subtropical zone.

Georgia has become known for its sparkling wine.  The sparkling wine has been nearly completely consumed by Russia and former Soviet Union states  until the armed conflict between Russia and Georgia.  Russia has started to boycott Geogian products, so Georgian wine producers have started to export their still and sparkling wines beyond Russia. 

The wine distributor that I work for has started to carry the Bagrationi 1882 sparkling wines from Georgia.  If you have an opportunity to try these sparkling wines, I suggest that you do.  The wines are made from varietals only available in Georgia resulting in a unique flavor profile somewhere between Champagne and Cava.  The methode champenoise produced sparkling wines are produced from the Chinebuli, Mtsvane and Tsitska varietals.  Chinebuli is a rare varietal from the Kartli region of Georgia.  The charmat method sparkling wines are non-vintage with some variable % of  Chinebuli, Mtsvane and Tsitska varietals depending on the specific lot.

02 Jul 2009 Alysian 2007 Pinot Noir, Russian River Valley

Appearance:
bright, medium+ ruby w/slight cranberry core transitioning to ruby rim

Nose:
Clean, pronounced aromas of cola, cherry (red and black), light toasty oak, warm spices (mace, allspice, cinnamon), blackberry.

Palate:
Medium, soft tannins (will probably become velvety with bottle age); medium+ intensity flavors matching the aromas; long length; medium+ alcohol; medium concentration but is excellent mouth-coating properties.

Quality:
Good to Excellent — you can drink now but will get better with bottle age;  the typicity of the Pinot Noir is excellent and a great example of Russian River Valley fruit.  The complexity and layered nature of the aromas/flavors are excellent and make you want to have another sip after you let the finish linger into nothingness on your tongue.

Alysian is Gary Farrell’s new wine project; 2400 cases total currently with plans to only reach 3500 cases.  Alysian’s winery is built in part of the old Belvedre winery and utilizes the top winemaking equipment and technology.   The wines will make you think of the best from the Gary Farrell Winery before Gary sold the winery.

19 May 2009 Spring Blending Update

Spring blending is underway at Lionheart Wines!  I have been working on blending the following wines:

2007 Cabernet Sauvignon, Napa Valley
2007 Roaring Red, California
2008 Pinot Noir, Sonoma Coast
2008 white Rhone blend (we can not use ‘The Angel’s Share’ anymore due to a trademark issue…if you have a suggestion for what to call the wine, please let me know)

The blending has gone very well.  I really enjoy working on blending the wines as you get to “fine tune” the work started way back at harvest of the grapes.   I have a wine style in mind which I try to reach in the final blend but do not artificially impose my will on what the wines are showing as their best qualities.  I want to make the best possible wine given the base blending components.

The 2007 Cabernet Sauvignon is looking to be a different style than then 2006; the 2007 has more ripe cherry / plum fruit which the blending will need to tone down.  I am going to be doing blend tests with Petite Verdot (to add spicyness and warm baking spices), Cabernet Franc (to add some floral aromas and more velvety tannins) and a bit of Malbec (make the wine more interesting, more layered in aromas and flavors).  The exact blend has not been worked out yet; the primary blend should be done by the first week in June.  The primary blend will then be put back in barrel to let it integrate before any final adjustments and bottling later this year.

The 2007 Roaring Red has been a bit of challenge this year.  I had to do a fining trial to get the tannin profile in line with the target wine.  The fining trial was done by taking equal volume samples of the current blend of Cabernet Sauvignon (Napa Valley and Kiona, Washington) and Dry Creek Syrah and adding 1 egg white worth to one sample, 2 egg white worth to another sample, etc and then left in a refrigerate to cold stablize it for a week.  The results from the fining trial indicated that about 1.25 egg whites per barrel seemed to get the proper tannin softness and structure for the wine.   After the actual fining is completed, the last part of the primary blend will be done.  The blending wines to be tested are Eaglepoint Grenache (for spiceyness and addition of light red fruits (currants, strawberry, etc) ), Contra Costa Mourvedre (for aromas and flavor complexity) and Petite Verdot ( for spiceyness and warm baking spices).

The 2008 Pinot Noir primary blending was very easy — equal parts of the Bohemian Vineyard and Gap’s Crown vineyard.  The blend was really nice and very similar to the 2007 Pinot Noir.   The blend will be topped with some of the Bohemian 777 clone from the second pick to add a bit more concentration to the wine as it integrates.   I am very happy with the base wines from these two vineyards!

The 2008 Saralee’s Vineyard, White Rhone Blend (formerly ‘The Angel’s Share’) blending was a several hour and over 15 blends tested for the primary blend to be determined.  The blend components all look very good by themselves but when properly combined you get a really lovely wine.   The final blend should be very similar to the 2007 White Rhone blend.   The 2008 primary blend is going to be 48% Roussanne / 50% Marsanne / 2% Viognier.    It was very cool to  be able to tell how the wine was going to evolve given this would be the third vintage — remember what the wines were like when initially blended versus the current state of each vintage.   I really enjoy working with the white Rhone varietals as the flavors and aromas are very complex and beguiling.  The white Rhone wine maybe bottled near the end of June depending on how the primary blend stablizes in tank.

18 Apr 2009 2006 Jeriko Estate, Pinot Noir, Mendocino
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Appearance: medium- ruby core -> water-white rim

Nose: clean medium intensity simple aromas of red cherry, cranberry and red currants.

Palate: medium+ angular acidity, medium+ alcohol (slightly hot), medium- non-integrated tannins, medium length, medium+ intensity flavors of red cherry, red currant with a slightly bitter and acidity finish.

Quality: The wine is an average commercial quality targeted at mid-range by the glass pricing — $17-20 / bottle.

Notes: The wine was produced using organically-grown grapes.

09 Apr 2009 2001 Foley, Dierberg Vineyard Pinot Noir, Santa Maria Valley
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Appearance: Deep+ ruby with slight bluish tones core transititioning to light ruby rim.

Nose: Clean, prounounced aromas of blueberry, boysenberry, pomegranite, candied rose petals (Very good!)

Palate: medium+ acidity, medium tannins, alcohol medium+, medium+ finish, medium+ flavor intensity with flavors of tart blueberry, red currants and dried cranberry.  The palate is not balanced — the tannins become very noticable on the finish as the acidity builds on the finish overwhelming the flavors.  The flavors are very good initially but do not hold up to the tannins and acidity.  It is very unfortunately as the aroma is very good and let down by the palate.

Quality: The wine is very good quality but seems to be at its peak or just past the peak.  I would suggest that you drink this very soon and make sure to aerate it before drinking to help improve the palate. 

Note: After 15 minutes, the palate has been improving but the acidity is very noticable with a slightly bitter finish.  The finish now showing a bitterness that was not there initially.