The Story
An opaque red-black Spanish Syrah revealing rich aromas of wild blackberries, wood smoke, and sweet vanilla. The full-bodied palate is incredibly plush, layering ripe dark plums and espresso coffee notes balanced by soft tannins and a long, peppery finish.
Food Pairing: Pairs perfectly with roasted lamb shanks, grilled beef steaks, savory pork belly, rich meat lasagna, or flame-grilled vegetables.
93 Points - Wine Enthusiast
With a name that spells Shiraz backward, this deep red-violet wine has aromas of dark fruits of the wood, chocolate-covered caramel and toasted clove. Feathery tannins support sophisticated dark berry flavors that mingle with notes of cocoa powder, violet candy and nutmeg. Touches of cardamom and coffee bean appear on the drawn-out finish.
91 Points - James Suckling
Notes of coffee, smoke, briars and crushed blackberries on the nose. Ripeness and generosity on the palate, with a full body and sleek tannins. Plenty of smoked herbs and spices in the medium-long finish. Better in one more year, when the wood spices get settled.
Description
An opaque red-black Spanish Syrah revealing rich aromas of wild blackberries, wood smoke, and sweet vanilla. The full-bodied palate is incredibly plush, layering ripe dark plums and espresso coffee notes balanced by soft tannins and a long, peppery finish.
Food Pairing: Pairs perfectly with roasted lamb shanks, grilled beef steaks, savory pork belly, rich meat lasagna, or flame-grilled vegetables.
93 Points - Wine Enthusiast
With a name that spells Shiraz backward, this deep red-violet wine has aromas of dark fruits of the wood, chocolate-covered caramel and toasted clove. Feathery tannins support sophisticated dark berry flavors that mingle with notes of cocoa powder, violet candy and nutmeg. Touches of cardamom and coffee bean appear on the drawn-out finish.
91 Points - James Suckling
Notes of coffee, smoke, briars and crushed blackberries on the nose. Ripeness and generosity on the palate, with a full body and sleek tannins. Plenty of smoked herbs and spices in the medium-long finish. Better in one more year, when the wood spices get settled.
