Tasting note
Full-bodied, complex, dry, balanced acidity, strong oak impression, fairly tannic. A dark ruby colour with aromas of black pepper, blackberry, cassis, coffee, floral, smoky, tobacco and vanilla, which carry through to the palate.
Vinification
Maceration and alcoholic fermentation in temperature-controlled vats for an average period of 14-15 days. Malolactic fermentation done in French oak barrels, of which 20% are new and the balance is aged in used (2nd passage) barrels, followed by 20-22 months of ageing. Finally, bottle-aged for about 6 months.
Food Match
Grilled lamb kebabs with cumin and cinnamon; grilled sirloin steak with anise basil butter or Vietnamese-style grilled pork steak with noodles.