This wine was pretty tasty from the get-go, but it darkened and filled out a little after about 70 minutes in a decanter. It’s very nicely aromatic, with the same complex flavors on a medium-weight palate, of light and tart to riper dark red / almost light purple fruits: cherry, red currant, dark raspberry / almost plum / darker hibiscus, roses and a little violet, black pepper, funky earth and a small amount of prune after a couple hours of air. From my vantage point of not knowing much about contemporary Portuguese wine, I’d say this wine is mostly Spanish (aromatic with dusty tannin) but part Italian (tangy with darker, riper fruit than Spanish wines), with the ample acid of both. If you only like ripe, jammy Californian, Chilean or Australian wines, stay away. I drank it with beef steak and green beans and the food overwhelmed the subtlety of the wine. I’d recommend pairing it with pork dishes, or maybe darker chicken dishes.