Aromas of cigar, leather, and smoked meat fill the nose with hints of toasty oak, forest floor and baking spice. Well-structured tannins support big fruit flavors of blackberry jam, black spiced cherries, ground black pepper and just a hint of rhubarb.
Pairs well with grilled or smoked meats such as beef, pork and lamb, and dishes prepared with mild cheese or wild mushrooms.