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Floral aromas and earthy undertones of graphite, sage and black tea lead to a palate with notes of dark cherry and black peppercorn finishing with hints of clove and star anise. Pair this wine with decadent foods such as grilled fish or steak frites. Winery Chef Chris Kennedy recommends pairing this wine with approachable foods such as French fries with Parmesan cheese or cheese curds.
This has a very ripe fruit profile, together with herbal essence, black olives and earthy nuances. The palate is compact but silky, with a firm, spice-laced finish.