Boysenberry red. The nose is varietally on point. Cassis notes abound, with satsuma plum paste adding to a rather charming aromatic profile. From the pasticceria, a generous selection of sweet delights: sfogliatella pastry, cinnamon scrolls and bomboloni. Notes of raw nutmeg, mace and allspice hover over dried tobacco and sage. Pencil shavings allude to varietal nuance and maturation in quality French oak. There is a generous sweet core of fruit that offers plenty of flesh right across the palate. Cassis persists on the palate, with baked blackberry pie pastry flavours. Mulberries add a dark, slightly leafy nuance, balanced by the impression of fresh pouring cream. Baking spices abound. The acidity is tight and persistent, a lovely foil to the generous fruits and fine-grained tannins. There is the slightest suggestion of olive brine and kalamata tapenade rounding out a lovely medium bodied wine.