Intense ruby with a deep opaque centre and slightly paling rim; inviting nose of wild brambles and black cherries with a minerally edge; savoury tones of roasted fennel seeds, black pepper and proscuito add depth and complexity; ripe tannins create a smooth and easy backbone with sweet ripe fruit adding mouthfeel and texture; enjoy with flame grilled steak or slow-baked smoked ribs.Elsie Pels - Cape Wine Master
ageing : Can be enjoyed now for the fresh vibrant fruit. Cellaring for 4 - 5 years will reward you well with secondary flavours and more complexity.
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