The lot spent 28 months in a program of 65 percent new French oak, imparting complex aromas of dried black cherry, currant and cedar with some hints of chocolate cake, cinnamon and Cab Francs herbal thumbprint. Inside, it's reminiscent of macerated cherries, backed by bittersweet chocolate and Red Hots candy. The tannin structure shows the broad shoulders of many Red Mountain reds, and pomegranate acidity makes for a long finish.