Purplish colour. Blackberry, blueberry and other black fruits; pastry notes from the oak. Supple attack, smooth and rich, fruity taste. The chewy tannins are quite soft, almost tender. Its full body lasts well into the warm finish. Best enjoyed now on braised red meat or casserole.
North America’s Longest Running Food & Wine Magazine
Get Quench-ed!!!
Champion storytellers & proudly independent for over 50 years. Free Weekly newsletter & full digital access