Deep red with lush cherry, black currant, and blackberry aromas with a touch of tar and smoke. The texture is smooth—almost silky—and masks the firm tannic structure that lies below and only appears on the lingering finish. Pairing: Grilled, roasted, or stewed red meats and game with intense and slightly acidic sauces (tomato or wine) or with herbs such as rosemary, thyme, and bay leaf. Perfect with most cheeses.
