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A youthful magenta with a tint of garnet. The nose is greeted with a classic herbal blend of thyme, sage and bay leaf: a bouquet garni for the senses behind which you will find a core of tart black berry fruit. On the palate, the fruit presence of red forest berry emerges. A youthful tannic structure pervades now but with open with time and aeration.
Food Pairings: Meats - duck, pork, veal, venison, rabbit, braised beef. Black pepper roasted duck breasts, lamb chops with dried cherries and port sauce reduction, grilled onion and sausage panini. Cheese - brie, camembert, gouda, cheddar, gorgonzola and light blue veins.