The nose is a complex mix of lifted sarsaparilla, red liquorice, mocha and dusty Turkish delight with a hint of rose petals. This wine is medium bodied with dark cherry sweetness and opulent moorish chewy tannins. The tannin structure of this wine is significant yet the overall wine is well balanced and flows over the palate seamlessly.

A combination of vineyards. Crushed and de-stemmed into static fermenters which were pumped over twice a day. During fermentation the temperature and acid levels were monitored constantly, the wine was pressed to tank using an air bag press then racked off gross lees and transferred to barrel. It was left to mature in a combination of new French and older oak.

Food Pairing: Spiced lamb kofta and saffron rice pilaf.