A bit brooding at first, this takes a minute to open up. Baking spices, blueberry and cassis, reveal lifted red fruits and cinnamon, wrapped up in toasty oak. The palate is medium bodied with juicy red cherries, soft acid and fine chalky tannins.
Pair with crispy duck pancakes, grilled quail, pulled pork, or seared salmon with barbecued beetroot.