The wine has a straw colour with a golden tinge on the brim. On the nose one finds a complex variety of primary fruit, aromas such as mandarin and peach. Secondary characteristics of toastiness, almonds and spiciness come through on the palate, and are the result of ripe fruit and combined with the subtleties of barrel fermentation and extended lees contact.
Lobster or crayfish, fettuccini alfredo, roast pork, Knysna oysters or Thai Chicken.