The '12 is somewhat leaner and less overtly oaky than recent vintages, but it's also more disjointed, at least initially. There's a lot going on, with varied notes of vanilla cream, black pepper, coffee liqueur, baking spice, dark berries, dried dark fruit, cran-cherry, and leather, with an unpleasantly funky hit, but it doesn't hold together -- too much of this, then too much of that. With time, though, the funk leaves and the rest unites into an admirably complex blend with nice acidity and fine tannins. It's rough, and a bit muddy, but it's still one of my favourite "value" reds.