Traditionally vinified in small open-top fermenters for 10 days. Aged for 16 months in large format French and Hungarian oak vats and puncheons, 20% of which were new.
Highly perfumed wine, vibrant and complex with sweet black cherries, sarsaparilla, root beer, galangal, mace, cinnamon, star anise and red licorice. Juicy, plush and supple, with he persistence of the tannins being the signature.
As for cellaring, you could go for five but give it seven if you can stop yourself drinking it immediately.