It has a rich ruby color with a deep cherry fruit nose and French oak perfume. The acids are centered with some softer tannins and no residual sweetness. There’s a dry fruit taste and a very good finish. Match it with a nicely grilled steak or herb garlic-crusted prime rib.
We love blends. They can express the full palate of a terrior – think Burgundy or Bordeaux. They can also demonstrate the combined skills of a winemaking team that includes vineyard staff and cellar rats alike. As a bonus, every winery has the option of creating its own brand of cola product.
In this case,the resulting aroma is licorice/anise with some berries. The first taste was that of spices like black pepper and cloves. Dusty fruit, or a ripe taste that’s not overly sweet, is balanced with less acid and more tannins, thanks to a combination of American, Hungarian and older French oak barrel aging. There is some noticeable dryness from the tannins that would cut through the weight and richness of a steak, a savory winter beef stew or some lamb chops medium-rare with some pinkness at the bone.