From Ben Jordan of Lightwell Survey, this is a fortified wine made from a base of cinchona bark. Fermentation is arrested by adding brandy and then a selection of about 20 different herbs and spices are added. The base wine is what the winemaker calls a "pseudo-solera" blend of Pinot Noir, Cabernet Franc, Tannat, and more. The recipe is adjusted through vintages. Flavors of red fruit, anise, juniper, rose petal, ginger root and chamomile are prevalent. Unfiltered. This would be a perfect gift for a lover of special amaros or digestifs. If you like vermouth, give this a try!