Nose: Rich blackberry, juicy blackcurrant, cedar and all spice.
Palate: Dark fruits: plum and black cherry. Dusty and melting tannins immediately coat the tongue and provide a platform for the fruit towards the back of the mouth. The acid component is subtle but substantial enough to carry the fruit long into the finish.
Food Pairings: Roast beef or beefsteaks, and Italian pastas with tomatoes in the recipe.