Saturated ruby to the rim. Superb lift to the aromas of crushed blackberry, blueberry, violet, expresso and German chocolate cake. Superconcentrated, velvety and sweet but with excellent energy giving shape to the mouth-saturating flavors of dark berries, rose petal and tar. Finishes with very dense but ripe tannins and outstanding subtle lingering perfume. This could probably be enjoyed now with a piece of fatty meat but I'd still hold my bottles. The Hayne Petite Sirah previously spent about 20 days on its skins but with this vintage winemaker Tegan Passalacqua increased total maceration time to 40 days or more, but with no punchdowns of the cap. (ST) 94+