Made from the autochthonous varietal, Lagrein is impenetrably dense garnet with scents of brambly ripe blackberry and spice, balanced with warm oak accents. It is silky textured and layered with rivers of lush chocolate and wild berries supported in a framework of mineral and spice. Ideal with grilled lamb, venison au poivre, hardy stews and aged cheeses.
Perfect with pink roasted saddle of venison in a walnut crust with root vegetables and red cabbage, rib of beef braised in Lagrein with mixed polenta and baby vegetables, or braised calf’s cheek with Lagrein sauce on celeriac foam.
