Colour: cherry red.
Nose: dominance of sour cherry, elderberries, redcurrants and some raspberry; subtle appearance of plums, sloe and a hint of burnt coconut wood and cinnamon.
Palate: juicy fruit with high drinking flow, perfectly integrated acid structure, pleasantly crisp red and blue fruits.
Food pairing: thinly sliced duck breast with chicory and cranberry sauce, grilled flank steak with green beans, beetroot carpaccio with feta and caramelised pumpkin seeds.
Serving temperature: 16-18oC.
