Decanted for 30 minutes and 16 celsius grades of temperature. Dark red

Decanted for 30 minutes and 16 celsius grades of temperature.
Dark red with dark violet rim. High hue.
Toasted scent in nose, riiiiippen dark fruits, roasted cinnamon, coffee bean. Working with the stemware appear some meaty hints. Valhrona cholate. Closed in the beginning.
I do not notice the alcohol despite it’s warmed up. Caramel. Pistachio and cashew. Black leather. Unlightened cigar. Two days after red fruits and balsamics.
Fruity in mouth but no trace of overrippeness. Tanic without being unpleasant and a touch of astringency, but it’s silky and ample. I don’t find acidity. It’s medium-high persistence. It’s not a cloying sip, neither I notice the alcohol.
It’s a masculine wine. At this moment I wouldn’t say that it’s an elegante wine, neither the jacket nor the tie are properly worn. It’s like a teenager in his first black tie party.
IMHO the best temperature for this wine is 18 celsius.
It’s well paired with ox tenderloin, but at this moment for this wine, I’d suggest strongest meat, as wild boar, deer, roe deer...
It’s a good buy with a right QPR for 18-20 EUR.