Description

The palate is laden with fynbos herbs, thyme, buchu and white pepper. Violets, black olives and blueberry flavours lend complexity and lead to a long, satisfying finish. The wine�s herbal notes make it the perfect accompaniment to fire-grilled, deboned Karoo lamb marinated in olive oil, lemon juice and rosemary, and served with a red wine reduction and bone marrow sauce. Also try pairing it with red wine lamb shank stew and oven-roasted vegetables.