A rich burgundy-red colour. The bouquet is inviting, exuding characters of heritage rose perfume, cinnamon spice, dark cherry, black olive and fruit cake. The palate is full-bodied with black and red fruits, with hints of earth and spice. Well-integrated classy oak adds further depth and interest. The natural tannins are evident but balanced adding definition and a muscular structure.

Food Pairing: Beef, Lamb. Poultry 

Critic Rating: 90/100

Goes well with our DIY: Angus Ribeye with Carne Asada Rub & Black Angus Ribeye