Black pepper, cedar, biltong spice, cherry, plum and vanilla notes are all prominent on the nose. The palate is structured and bold with layered tones of cloves, spice, coriander and chocolate icing. Over time complexity will increase and aromas are expected to become spicier, leathery with hints of cigar smoke.
Pair with dishes such as flame grilled rump steak, spicy venison, beef casserole or braaied skildpaadjies.