Intensely ripe cassis and dark cherry are shadowed by their high-toned distilled counterparts and accented by tamarind, nutmeg, burley tobacco and cherry pit. There is refinement of tannin and even an underlying sense of creaminess that contrasts with the corresponding basic and “Cuvée Max” bottlings, and it’s probably no coincidence that despite a higher percentage of new wood being employed here, it is less in evidence. At most, what oak brings flavor-wise is a well-integrated maple syrup-like suggestion of caramelized resin that delightfully complements the savory-saline element familiar from this year’s “Cuvée Max” – which here is even more successful in stimulating the salivary glands. The finish is palate-saturating and sustained. -- David Schildknecht