2005 SeaSmoke Pinot Noir Southing

I still get rather strong oak on the nose of this wine, even with 2 hours being open, but I also get stereotypical central coast cola and Five Spice over some dark fruits such as ripe plum. The mouthfeel is extraordinary, to be sure - very silky and rich. I get some bacon, strawberry sauce, some kind of berry liqueur, but still a lot of harshness and heat - this is where I just don't understand all the incredibly glowing remarks this wine gets at such an early age. To me, it just doesn't cut it at this stage, not at all, and I don't think even a few more hours open would help - it needs years in the cellar. I sense what it can be, but it's very hot yet, and the oak has not integrated. My best guess is that this was open for business right after release, but shut down and is now sleeping for a year or more.