You say "drink it now through 2015". Really?
What's the "blend?"
Wine Maker Notes
The cleaver is the knife no butcher can do without. One swing and it slashes through even the biggest cuts of meat The Cleaver is also the wine no meat should be served without. One swig and you’ll taste why it pairs perfectly with steaks, ribs, chops… any cut your butcher cleaves up.
This vintage had more of a normal weather pattern. Unlike 2010 and 2011, the harvest
proceeded without any significant rainfall. There had been fears of another short harvest
due to cool weather in the critical months of April and May when bud development for the
next year occurs. We need not have worried as a healthy crop was forthcoming. There was
plenty of heat to ripen the 2012 crop and a long season to get everything picked at its
optimal prime and through fermentation. Overall, the vintage expectation is for wines with robust flavor concentration.