Rich blackberry and plum on the nose with notes of aniseed. Full-bodied with dark bramble fruit and well-coated tannins on the palate. The long finish reveals layers of black licorice and dried sage.
Hand-harvested, sustainably grown, estate grapes; destemmed and crushed; fermented on the native yeasts, followed by full malolactic on the naturally occurring bacteria; 13 months in oak barrels of varying age (from new to five-year-old).
Serve at 16 - 18 °C with beef steak, game dishes, red meat stews with mushroom.
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