Fermented with 40% whole cluster in 10-15% new French oak. This showed darker fruits typical of 2008 Willamette Valley, getting more tart and adding citrus peel and spice on the mid-palate, Spanish orange and cloves. Minerality and some smoky meat flavors came through on the finish. This will be very nice after some time, perhaps three or four years in the cellar. Food choices can go in two different directions, double up the spice with marinated flank steak, or create a spice-to-fat counterpoint by pairing it with a nice ribeye. Highly recommended.