Prune and baked fruit aromas lead the bouquet, which brings some earth and leather. The palate is thick and full, with sweet, savory, roasted plum and berry flavors. Foresty, spicy notes drift onto the finish, but there’s also a flatness that keeps things restricted.
The “oak” in the name is appropriate because this one is draped in unctuous, heavy, burnt aromas. The nose is a cloud of coconut, char and woody blackberry, while the syrupy palate is all sweet black plum, carob, mint and resin. Quite oaky and thick for a value-priced wine.