Soft tannins with an orchestra of black berries gives an indication of wood displaying a smoky, spicy nose. The wine is not for aging as the acidity has been lowered in cellar allowing the wine to become “sessionable” and extremely smooth contrary to the usual “chalky” expectations. Look for the “pencil box” notes on the nose and the distinctive “green bell pepper”.
Food pairing: Piquant stews, curry and char grilled steaks. Pork and poultry dishes. Roast chicken, rib roasts and pizza all welcome the ripe berry mouth feel. Basically anything grilled, smoked or plank roasted.
Best served at a temperature between 15°C and 18°C.