40% Tempranillo, 26% Syrah, 18% Cabernet Sauvignon, 11% Barbera; 13.9% ABV
$5 at the Richmond, CA, store on 26 Feb. Still there and at Berkeley.
When first poured, this wine is a bit reserved and gritty-textured. IMO, it needed about 70 minutes of air to start coming around, and another half hour to be fully aired. It shows nicely complex, ripe flavors of dark red cherry, even darker cherry pit, blueberry, plum, cinnamon, and tart red cherry, with a slight liqueur-like character. This nicely balanced, wacky blend works for me. However, even though the finish is a little tannic, I’d suggest not waiting long to drink it, especially if the temperature where you keep wines is not that even.
My saved single-glass screw cap bottle was redder and a little more simple, but otherwise much the same, and still tasty.