Warm and vibrant white and black pepper undertones allure you to the mouth-filling flavours of black currant, sweet violet and jasmine spice with finishing hints of white pepper. Its velvety feel leaves you mesmerized. Small amounts of Mourvedrè and Grenache were blended in as the “salt & pepper” with Syrah lending the fruit, spice and backbone with velvety tannin.
We’ve tried it with a few variations of lamb such as lamb loin chops spiced with salt, black pepper and rosemary, leg of lamb slow roasted in rosemary, well salted and peppered served with roasted potatoes, sweet potatoes and spicy gravy & also hearty lamb stew. Strong vegetables could be a vegan alternative but try something of your own!