"The 2005 Finca Sandoval is 76% Syrah, 13% Mourvedre, and 11% Bobal fermented with native yeasts followed by malolactic fermentation in barrel with lees stirring, followed by aging from 11-13 months in French and American oak, a mix of new and seasoned 225 and 300-liter barrels. Purple-colored, the wine offers up an alluring nose of toasty oak, mineral, floral notes, blueberry, and blackberry. This leads to a full-bodied, ripe, layered wine with superb integration of oak, tannin, and acidity. There is enough structure to support 3-5 years of evolution in the cellar. This outstanding effort should be at its best between 2012 and 2025."