Colour: deep ruby red.
Nose: tones of freshly cut flowers, berries (raspberries, currants, blackberries), spices, mint, milk chocolate and licorice.
Palate: smooth, surprisingly elegant, but dense, with good structure and soft velvety tannins, tones of ripe grapes and dark fruits, hints of cedar, coffee, chocolate, mint and licorice.
Food pairing: red meat dishes (steaks, baked lamb, roast with mushrooms), large game, as well as poultry - stuffed partridges, poultry with berry sauce.
Serving temperature: 16-18oC.
