On the nose, one picks up ample smokiness, fresh blackcurrant fruit, and a prominent licorice note. The smoky aromas pleasantly follow through on the palate, as well as the noticeable darker black fruit characteristics. This wine has spent two years in French oak and undergone malolactic fermentation. It appeals more to the back palate, which can be recognized by the dryer structure on the mouthfeel. The tannins of the wine are very well integrated, robust, and persistent, with invigorating freshness.
BBQ, venison, Waygu beef, rump, sirloin