I was pretty excited to try this as it would be my first Granite Belt wine. In an attempt to be unbiased I decided to have a pseudo blind tasting with friends prior to dinner, and then try the wine again with food. Only I knew what the wine was and where it came from.
The blind tasters had a variety of aroma descriptors; raspberry, lime, chocolate, old leather, rain on hay. The concensus was the nose was very complex with the fruit being somewhat in the background. Everyone agreed the palate was quite peppery with probably the best descriptor being 'like rocket'. Overall it was felt the palate was not yet living up to the nose and that the acid was currently too obvious - "I can smell the wine that this will become, but I am not tasting it tonight".
My notes were that it had a nice beefy aroma, some cocoa powder, fruit blend of cranberry, raspberry and blackcurrent, with fine dusty tannins. I did not find the acid to be as noticable as my friends, but not being a fruit driven wine I can see why it was comparitively sticking out.
We went back to it a few hours later with dinner, which was BBQ chicken thighs with a Thai green curry dipping sauce - I got the idea from a Jamie Oliver recipe and it worked extremely well. The best thing was the wine absolutely melded perfectly with this dish, and if I do say so myself one of the best meals I've had for a while.
I really enjoyed it, particularly with the food, and I rate it Highly Recommended as a dinner wine.