The wine has a brilliant colour – deep, dark, intense and bright. Aromas of concentrated ripe blackberry fruit and leather with ripe red cherries, plums and cigar box. The pallet is dense and structured. Firm fruit tannin is beautifully balanced by well integrated soft oak flavours that promise ageability, and gives structure and length. Very well rounded and supported with a velvety elegance and flavours of dark chocolate, tobacco leaf and red berry fruit. Decant before enjoying.
Food: Versatile when it comes to food pairing options but undoubtedly a big wine which will pair well with big foods. Steak, kudu, ostrich, roasted springbok haunch, venison pie – this wine can handle it all well. It will go well with grilled or barbecued foods as it latches on to the pronounced ‘browning’ flavours that develop with these cooking methods. It tends to not go well with acidic food and fiery hot dishes, light and delicate dishes or strongly-flavoured fish and mild to strong blue veined cheeses that can overwhelm the fruit flavours of this beautiful wine.
Steak, kudu, ostrich, roasted springbok haunch, venison pie – this wine can handle it all well. Serve this wine between 14-16 C for the best results.