COLOUR Deep Purple Red NOSE Sour Cherry, Blackberry, integrated French Oak PALATE Big full-bodied palate, firm tannins WINEMAKING The Extended skin contact for optimum extraction of colour due to the quality of fruit. After crushing, the fruit was then fermented on skins in temperature – controlled stainless steel. Pressing, settling and clarification completed the winemaking process with blending of all the separate components to make the final blends. FOOD PAIRING Pairing a wine with a dish doesn’t mean you can’t actually include the wine in the dish itself. So why not add a little splash of the wine into your slow braised beef? The richness of the sauce, and the fat in the meat will create the perfect environment for the tannins to work their magic.
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