Description
30% whole-bunch fermentation. Matured for 18 months in old oak. Red and black berries, lavender, fynbos and smoked meat on the nose. The palate shows both intensity of flavour and balance – dense fruit matched by bright acidity before a super-dry finish thanks to pleasantly firm tannins.
Pair with spicy roasted red meat or game, grilled pork or rich hearty dishes such as paella with chorizo and hot spices.
Ageing potential 8-10 years.
Serve at 15-18 Deg.
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