Robert Parker's The Wine Advocate rates it 95 points and says, "You do feel that extra density, intensity and complexity within the very fiber of this beautiful wine."
And I have a recipe to share for the perfect dish to serve with it!
In a food processor, combine 3 tablespoons good quality olive oil, 1 tablespoon kosher salt and 2 tablespoons fresh rosemary and pulse until it has formed a paste.
Grill a porterhouse steak to just shy of medium rare (be sure to start with the steak on its edges to caramelize the fat, and stand it on the bone for a minute or two to warm the meat from the inside). Remove the steak from the grill and place on a cutting board. Rub the steak all over with the olive oil/salt/rosemary paste and let it stand for 10 minutes. Slice the steak against the grain and serve.
Simple, but molto deliciozo!