Ruby red. A bounty of plums, prunes, red fruit flavours and some subtle oak spice. A full mouthfeel with red fruit flavours, soft tannins and a lingering aftertaste.
Serve with rich winter stews, roast duck, guinea fowl, quail, ostrich, game casserole, classic goulash, venison steak, smoked Kassler chops, pasta, pizza, roast leg of lamb, bobotie and even chocolate