On the nose, the Cavanos shows cracked black pepper, super ripe blood orange, smoked pork ribs in the Kansas City barbecue style, tamarind paste, leather from an animal and blackberry fruit leather, fennel, star anise, and cinnamon. The palate is a full throttle two-step of blackberry and blood orange, a bit of tar, full bodied with vivid acidity and silky tannins. The wine leaves behind a strong fruit impression with lingering touches of pipe smoke, tamarind, black plum, and exotic spices. This is mouthwatering delicious, but seriously structured too. If you can resist it, the savory notes that develop over the course of the next five to ten years will be worth the wait.