In the glass it’s a deep garnet with beautiful sparkly ruby edges, lots of spiced chocolate on the nose with a hint of caramelised balsamic vinegar; just enough acidity to cut through any fatty layers in food. When you drink it you’ll find big, bold flavours, ripe bramble fruits and forest floor, and nicely structured tannins, followed by a long, nicely peppery finish.
There’s something quite celebratory about this wine. The last time I served it was with a slowly roasted, quite densely spiced leg of lamb (Moroccan style) with additional spices for dipping and that worked surprisingly well. Don’t save it for the beef; despite the richness it’s more versatile than it might first appear, but it's also personable enough to open with nothing more than good company. Salut!
Latest Comments