Dark centred ruby-black rim. Bouquet is loaded with aromas of violets, white pepper, black and red berry fruits. The palate is an iron fist in a velvet glove, sweet ripe fruit and cherry, rich dry tannins and a long lingering after taste.
Dry aged Charolais T-bone steak char-grilled and accompanied with buttered baby potatoes and crispy bacon, avocado and rocket salad. Alternatively serve this full-bodied wine accompanied by red meat dishes, wild fowl (slow roasted Cape Francolin) and “gutsy” Italian/Mediterranean fare.