Colour: ruby red.
Nose: plums, cherries and mulberries on the nose with hints of warm baking spices.
Palate: juicy fruit core and good concentration with velvety tannins and some oak complexity.
Food pairing: darkly braised lamb shoulder on long grain rice with red cabbage and bacon kimchi or seared duck breast and mixed baby leaves salad with potato stack.
Serving temperature: 14-16oC.
