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.