Upon opening, someone made the comment that there were some "skanky" aromas. I was afraid that something was off with the bottle, but it did blow away after 15 minutes. The flavor that dominated the wine was black pepper to extent that while tasting blindly, one person thought that it could be a Syrah. Wine was too powerful for cedar planked salmon. Don't know if more cellar time will help. Maybe the flavors will soften some, and I will prepare an entree using pork or beef.