The 2006 vintage is concentrated and viscous - dense dark fruit, with cassis and chocolate nuances on the palate. Peppery and grip from firm yet ripe tannins with integrated spirit. Delicious now but should only be broached 5+ years hence, when it will have gained additional complexity.
This massively complex wine should be accompanied by a fine selection of cheeses, cured meats, nuts and dried fruits, and fine coffee and cigars. However, it can be paired with hearty traditional fare such as Karoo lamb “pottjies”, Springbok pie, Eland fillet and coq au vin – substituting the chicken with Guinea fowl or Cape Francolin and using Touriga Naçional as the vin!