Ullage was high shoulder. Upon opening, the nose was dense and thick with tertiary aromas such as tobacco, sous bois, truffle, leather and dried fruit. The palate was slightly thin with reminiscences of fruit and lacked the heft of the nose. There was a streak of acidity running through the whole wine, further disrupting the already faded palate. Only upon having the wine with a beef steak did the palate then come together. The obtrusive acidity disappeared and the fruit and leather came to the forefront. The palate also put on more weight and the finish became more prominent. A very good, totally resolved and enjoyable wine to drink.