Roth’s winemaker is Henry de Lambert. Grapes are fermented in stainless steel and aged 14 months in a mix of 50% French and 50% American oak, with 10% new. As a result, there’s a noticeable dose of barrel tannin that brings some grip to the palate, along with tobacco and cedarwood notes. Cherry fruit and plum follow, joined by leather spice, cassis, and a touch of cocoa powder on the finish. I think this wine needs some time in the bottle to let the tannin integrate better and it will and then more fruit will shine.