What Creates "Cool" Refreshing Dark Fruit Flav in Red Wines?

[Markus_S]

@Alan Rath

@Corey N.

I can get something close to what you’re describing, including the blackberry, with Teroldego.

… I kind of like the “cool intensity” descriptor, might steal that for myself.

Are we talking Emma Peel here?

[Gerhard_P]

Sounds to me more like a Syrah (Northern Rhone) with good and balancing acidity than Burgundy - you should try an Ogier La Rosine … or a Crozes-Hermitage or fine St.Joseph from a cool terroir -
or maybe try an Austrian (traditional) Blaufränkisch …