Still powerful, fruit (plum), tar, earth and leather. Decant at 68 to 70 degrees to catch the floral aromas. You will need red meat to handle the tannins here.
Totally matured in the bottle. Raisin, plum, cherry raspberry and sweet honeycomb aromas and flavors with wisps of leather and smoke. Try a sniff with your swirl. decant at 66 to 69 degrees.