Aroma: A profusion of dark raspberry, blackberry, cherry, and blueberry flavors melds with delicate layers of violets, cocoa nibs, and baking spices.
Taste: It finishes fresh and long, maintaining mouthwatering acidity and firmly integrated tannins.
Food Pairing: Steak, a good burger, Beef short ribs and other braised beef dishes. Slow-braised beef - or venison - can be great too especially when cooked in red wine. Roast or grilled lamb, Portabello mushrooms and Cheese.
0 stars based on 0 reviews