Ruby-red, brighter than the above. Very complex nose combines black raspberry, black cherry, tobacco, minerals, mocha, toffee and leather. Sweet, very rich and expansive in the mouth; has the suave, lush texture of a right-bank Bordeaux. Berry, chocolate and mocha flavors. Fresher than the HMS, with a burst of black raspberry and currant fruitiness on the finish, along with notes of leather and cigar ash. Some tooth- and tongue-dusting tannins will require at least a few years of bottle aging. Consultant Helen Turley recommended de-acidification of this wine, and Smith says the results prove her right.