This medium – bodied wine has a deep, dark red colour with blackberry, plum, cocoa and red cherry aromas on the nose. The palate is smooth, very well rounded and supported by a firm, yet elegant tannin structure with upfront flavours of dark chocolate and red berry fruit which also include hints of leather and cigar box as well as wild berry nuances.
This wine will pair well with game dishes ranging from pan-fried kudu or ostrich steak, roasted springbok haunch and venison pie to stuffed quail and roast duck. It will love grilled, braaied or barbecued foods as it latches on to the pronounced ‘browning’ flavours that develop with these cooking methods and it will not mind a rack of braaied spareribs with a sweet, spicy or sharp basting sauce. The SMV will also work with sweeter sauces, cranberry jellies and relishes that accompany many savoury dishes. It also goes with everyday dishes such as cottage pie, bangers and mash or mushrooms on toast. Serve between 16° and 20° C.