Energetic aromas of black cherry, Cayenne pepper, and wet slate evolve into a palate with distinctive flavors of black currant, dark plum, and black peppercorn. The structured tannins linger with silky texture and notes of blackberry, vanilla bean, and cedar. This makes a perfect pairing for lamb wellington with a red wine sauce. Enjoy now or cellar for the next decade or more for additional development.
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