The nose on this wine gives away clues on how the wine drinks. The palate is very much that of a ripe raspberry mixed with chocolate, cinnamon, Hawaiian red salt and triple cream butter. The acidity pairs it well with citrus, blue cheese and and gamy meats. The wine itself neither competes nor detracts from the flavors of whatever you are eating. It is drinkable on it's own and at the same time it could stand a few years to pair with heavier dishes such as ossobucco, venison or a filet of beef.

The nose on the wine was not unlike that of a fresh perm mixed with an espresso and honestly was kind of off-putting. I almost returned the bottle convinced that it had been stored at too high a temperature. However, the mouth feel and the finish convinced me otherwise. It is a very light bodied, highly acidic and unusual grape with a "barely there" finish. The body was remnescient of violet candy and beef jerky. I'd never had counoise vinified by itself before. Normally it is used as a blending grape. However alone it can stand up to gamey meats, spicy salumi and sharp, soft cheeses. It is unlike any other wine I have had before in a very good way.