This dark red to purple Aussie varietal with a crimson rim has a nose of pork fat, blackberries, eucalyptus. On the palate it has a blast of spice which tastes like eucalyptus, mint, and cinnamon like the “red hot” candies all rolled into one. It is quite “hot” (meaning harsh) though on opening.
With some breathing–give it a good 1-2 hours–vanilla comes out in the rear and the harshness tones way down to yield a full flavored, heavy but tasty wine that is robust and bold. This wine was given a Wine Spectator rating of 91 points and yet it cost only $11 and seems to be broadly available.
This is worth hunting down. Remember to taste your wines right on opening even if you’re going to breathe them. Sometimes a layer or two comes and goes and you just might miss it if you don’t.
Serve up something with backbone to go with it and raise a glass.