Colour?Deep garnet jam
Aroma?White pepper, cracked peppercorn, black cherry, bramble and
Palate?Strikingly savoury flavours of leather, white pepper, black fruits and cured meat that when aged, develop soft dusty aromas of dried figs and sun- tanned leather. It?s high acidity and tannin lend toward a more medium full bodied red wine, holding up to new oak ageing and modern winemaking techniques.
Drinking?Best paired with BBQ meats like Beef Brisket and smoked pork. Rich umami vegetables such as black bean sauce, soy sauce, tempeh or dishes that we come roasted mushrooms are?also ideal.
Ageing?Made to drink now however will cellar well for up to 10 years.