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2 out of 2 people found these comments helpful
I've had a bit too much Shiraz and Pinot Noir in my wine cabinet lately, and was craving a big, tannic, food-oriented red. This certainly fit the bill. Aromas of spice, sour cherries, violets, with an overall savory trend. Tannins? Check! Acidity? You bet. Balanced? Full-bodied? Yep, both of these as well. Lots of fruit on the palate (stone fruits, dark berries) and savory spiciness. This wine was very nice with our sauteed beef with onions, mushrooms, and potatoes (thank you, Julia Child) and would be great with some steaks off the barbie. Cellaring would take some of the edge off the tannins, but will also reduce the fruit, so you might want to try decanting rather than aging if fruit is your thing.
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