The smokiness on the nose blends with vanilla flavours that come from maturing in small oak and soft on palate with enough tannin to bring it in good balance.
STYLE:
Medium to full-bodied red wine
FOOD PAIRING SUGGESTION
It is recommended to serve at 16 - 18 ̊C, with peppered beef or ostrich steaks, oxtail and Bobotie.
6 x 750 ML
ACCOLADES
Double Silver- 2019 National Wine Challenge
Gold- 2016 Michelangelo International Wine Challenge
