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Aromas of blackberry, cherry preserves, white chocolate and a hint of green pepper prepare the taste buds for flavors of forest-fruit, smoked pork, black pepper, violet and almond blossom. A trio of fruit, savory tones and spice travels across the palate on a layer of smooth tannins, leading to a smoky finish. Leather, vanilla, chocolate, tobacco from the barrel fermentation for 6 months American oak. Best consumed at 16 degrees.
Food Pairing – Great BBQ wine whether in the summer or in the winter. Rich meats, spare ribs, Venison, Goose, stews. Wine has the phenolic characteristics to balance out the richness in the food. Can hold it’s own with extremely spicy foods be it Indian, Thai, Indonesian or Mexican. Enhances spices such as Cinammon, cloves, peppercorns, mace, bayleaves.