Straight out of the glass I noted aromas of dried fruits, baking spices and pie crust in this glass. An earthy undertone balances the fruit. With some time another layer introduced itself, a more complex amalgam of cocoa powder and dried flowers. Interesting.
Immediately obvious is that this glass is not a fruit-forward wine. That dried fruit nature is the key here, like dried fruit mince; you know, the filling for mince pies at Christmas. Fruit mince is a good thing, as it contains sugars and the astringency of, usually, rum. Along with those flavours I detected some woodiness and an almost coffee-like astringent cocoa element: dry herbs would cover that nicely.
Amazingly, I found a little pencil-lead in there as well, reminiscent of Bordeaux. In a way, this is a middle-path wine between the softer PNW merlots and right bank Bordeaux, which makes for a nice contemplation over a bottle.
Notable is the willingness of the winemaker to avoid the overly sweet panderings to US taste. That alone makes this a wine worthy of some time.
Next day: With some oxygen, whatever lumps in the wine have completely smoothed out. The fruit has come a little more to the fore, dryness and herbs mellowed significantly; not that much was needed, but a calmness has taken over.