This wine was just too extracted for its own good, resulting in too much tannin and an astringent quality that masked its otherwise nice flavors.
Nose: Very astringent at first, but the astringency waned to tolerable levels after several hours of airing, revealing scents of yeasty bread, chokecherry liqueur, and warm, minerally gravel.
Mouth: Full-bodied, but if its flavors were a stereo, I'd say there was good treble, good bass, but little mid-range. High-toned winey-cherry flavors, with lots of deep-toned peppery minerality in the back half of the palate. Substantial, not-so-soft tannin as well.
Cellar or drink? If you've got some, I'd cellar it for 3 or 4 years and hope that it drops some of its tannin and softens a bit, but I'm not sure it ever will.
Price/store: $19 at Spec's on Smith.