Nose: Initial notes of grapes, bright and fruity red wine, rounded off by oak and dark chocolate. Sweet caramel appears at the end. Occasionally I get a brief warm chemical (bleach, swimming pool) note. Water opens up the chemical note into more of a citrus note. Palate: Sweet, spicy, salty, and very slightly bitter. Upon first opening, the texture was very thin and almost disappeared on the tongue. On a second tasting a week or so later, the texture was standard. Citrus (orange zest) on the entry transitions to raisin and other dark fruits. A decent spice follows quickly. Adding water seems to open up more of the citrus and allows some sweet caramel note to come through. Finish: Short and warming from the high ABV. Raisin and cacao nibs, including the bitterness. Water adds sweetness (caramel) and soft bitterness to the finish. Upon first opening the bottle, this was a bit underwhelming as the nose had a distinct chemical bleach note, the palate was thin with little flavor, and the finish had no distinct notes. Coming back to it a week or so later, the chemical notes of the nose take more of a backseat, the palate developed to a more standard texture, flavors popped out a bit more, and I got more distinct notes on the finish. This has definitely been one of the biggest turnarounds for me.