In the glass, “Pur Granit” shows deep, almost opaque crimson and garnet tones moving to a garnet rim. The aromas are a master class in Northern Rhône Syrah: smoked meat, plump red berry fruit, red and black currants, blackberries, and oil-cured black olives. As the wine breathes, ethereal floral aromas of lavender, violets, Ethiopian coffee, and cocoa reveal themselves. As is necessary for truly classic Cornas, there’s a dense iron and granite core, giving this bottle a palpable sense of power and torque. For best results if drinking now, decant for two hours and serve in large Bordeaux stems alongside a stick-to-the-ribs classic like cassoulet. Preparing a proper cassoulet takes time, and such is also the case with this bottle—I cannot stress strongly enough that this bottle is an investment as much as a beverage. It’s delicious and deeply satisfying now, of course, but it will keep improving for at least another 15 years. During that time, the tannins will continue melting away while the fruit deepens and evolves, leaving an increasingly aromatic, exotically spiced, and savory/floral nose. Don’t miss out!