Gleaming crimson color with dark core. Spices waft on he nose - clove, sage and turmeric are in immediate suspension. Conversation diverts to cold coffee grounds, raw coconut kernel and jasmine tea. Fragrant salsa verde is dissected down to its components: flat leaf parsley, anchovy and basil. Oak provides a platform for these two varietal blending companions, a springboard for the blackberry and quince. Medium-bodied palate as intended. Sweet liquorice, brimming with potent aniseed forms the flavor backbone and contributes to the glycerous texture. Radiating from this backbone is pepper-rubbed pastrami, rare roast beef, cocoa dusting, semi-dried dates and freshly harvested persimmons. An open textural weave - easily identified as shiraz-driven given 175+ years of history with this variety. Familial yet inaugural!