I’ve seen some mixed commentary on this wine, and this tasting put that firmly into perspective. It can be lunkish and hard or it can be magnificent, perfumed, and complex. What’s the secret? I tell you three times: It needs hours of air. It needs hours of air. It needs hours of air. Give this 2 hours, minimum, in the decanter. Three is even better. What you’ll have is a dark, rich, intensely fruity Napa cabernet of real distinction and length. Any less air than that… well, don’t say I didn’t warn you.