86+

Gimmicky marketing aside, this is indeed a great steak wine. Plenty of upfront dark berries, a good savory tang, coarse-ish tannins and nice acidity makes it prefect for cutting though a rich piece of meat (in my case rare-grilled tenderloin with stilton-tarragon-butter sauce.) Nice long, dry finish. On it's own this brute was a bit rough, a bit rustic, but it's a pretty good food wine. I will buy more to cellar for 2-3 years to tame the beast a bit. But if a bottle of wine for red meat is what you need this cow will do the trick nicely.