Colour: intense ruby red with hints of garnet.
Nose: deep mulberry fruit, black plum and fresh violet.
Palate: tobacco and hints of smoked ground spices. Finish has lingering hints of minerality.
Food pairing: mushroom sauce or a slow roasted venison fillet covered in Mexican mole sauce with baked beetroot elevates the smoked spice complexity in this wine.
Serving temperature: 16-18oC.
