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.
Serve at 15-18 Deg.
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.
This wine has excellent ageing ability.
| Volume | 750 |
|---|
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