About the Wine
Layered of aromas, including blackberry, currant, toasty pie crust, eucalyptus, and a waft of hearty meatiness. Dark fruits prevail on the palate--cherry, plum and mission fig--nicely seasoned with sage and a light smokiness. The mouth is soft, yet still textural, as tannin and acid marry evenly.
Excellent with wild mushrooms, duck, roast beef, lamb, other red meats or even grilled salmon.
