A pitch black centre and garnet hued rim invites one into a bouquet bursting with aromas of black hedgerow fruits, plum, fynbos, mulling spices and undertones of new leather, cacao, liquorice and brandied apricots. Black cherry, macerated brambles, plump fresh plums, cracked pepper, all-spice, fynbos, liquorice and 'meaty' undertones all vie for attention from the taste buds. The palate is complex, dense and the finish is characteristic of only the finest Cape Vintage Port, dry and endless with the lingering twang of liquorice and spicy brandied fruits.
This wine is a perfect accompaniment to: Springbok pie with stewed quince and roasted root vegetables; loin of Kudu wrapped in Prosciutto and served with pan-fried forest mushrooms, boiled baby potatoes and watercress salad; traditional Sunday Roast beef or leg of Karoo lamb with roast potatoes, Yorkshire puddings and all the trimmings; duck and cherry pie with sweet potatoes and roast butternut; a waterblommetjie potjie with oven roasted sweet potatoes and puffy rice, or that quintessential Cape comfort food, Bobotie with yellow-rice, home-made chutney and sweet potatoes.