High altitude cabernet vineyards that have a longer ripening period give rise to this phenomenal wine. Loads of blackcurrants with cedar wood undertones on the nose with a hint of smokiness and tobacco leaf, creating a complex wine.
Well integrated oak with a ripe tannin structure on the palate and a smooth finish.
Steak! Slightly fatter steak and richer lamb – not too much fat. A light berry sauce will do the thing. Ostrich. kidneys, liver and beef stews will all be fine. Cheese: A beaufort, REAL gouda, younger cheddars, double Gloucester, older amsterdammer and stilton on your cheese board will just be fine.