Light ruby with black-purple edges.  Brett and alcohol for a split-second before heading the direction of ultra-ripe dirty cola.  The alcohol remains quite passage-clearing but the figgy, thick, and stunningly ripe chocolate-cake fruit over-powers with just a faintest cream-cheese frosting providing a bright acid note.  Crisp briar extremely evident alongside fine sandpaper minerality.  Probably doesn’t NEED decanting–but the bouquet is so heady and borderline flabby, I want to see where it goes.  You see this label *occasionally* around here.  Locals recognize it and usually know the source but I have no idea where it is marketed.  I would say 99% of all the MAKOR I have seen since moving to the Central Coast has been in ‘friends-n-family’ or industry cellars.  An hour in and still the bouquet is almost asphyxiatingly dense with match-head, gelatin-fruit and alcohol.  My first smells and tastes gave me the intention of painting it as a 3rd-growth Pomerol in a very warm year, but it has already surpassed anything remotely BDX and there is absolutely no mistaking it for anything but New World.  In the mouth it still could be European.  Quite funky warmish thin roundness and flat acidity with a background of bitter euc and briar.  Only the nose is endowed with opulent smoke and velvet.  Bright strawberry fruit across the full palate but Cali-wonk will consider it meager.  Based on overwhelming nose and balance throughout, I would consider this a fabulous aging-candidate.  It will always suffer from a classic Merlot middle-thinness, but a few years of rest could polish the nose and integrate it into the mouth-feel handsomely.  A lovely wine now–definitely food friendly–and a 10-year cellar nominee.  13-5  ♦♦