(52% syrah, 40% cabernet sauvignon and 8% petit verdot) Opaque purple. Intensely perfumed aromas of dark berries, flowers and minerals, with a strong mocha undertone. Spicy cassis and blackberry flavors are sharpened by graphite and cracked pepper, picking up dark chocolate and licorice on the close. Leaves a vibrant, spicy impression on the long, juicy finish. This put on weight and gained sweetness with air; I'd give it at least five years of cellar time. Asseo mentioned that he is not following the current trend of experimenting with extended barrel aging for syrah (a practice most commonly associated with Guigal for their top Cote-Roties). "In the northern Rhone they need to soften their syrah, but we don't need to do that in Paso Robles," he told me.