2017 | Full bodied, notes of eucalyptus, plum, blackberry, marmalade, mint with hints of vanilla, cinnamon and pie spice.
Pairs well with: grilled or roasted red meats, lamb, roasted vegetables, and blue or aged cheeses.
2017 | Full bodied, notes of eucalyptus, plum, blackberry, marmalade, mint with hints of vanilla, cinnamon and pie spice.
Pairs well with: grilled or roasted red meats, lamb, roasted vegetables, and blue or aged cheeses.