The Story
This premium estate-grown red wine showcases an intense ruby color with bright garnet reflections. The sophisticated and highly expressive bouquet unfolds with layered aromas of ripe raspberry, black cherry, and dried plum, seamlessly integrated with notes of dried herbs, sweet nutmeg spice, and a touch of leather. On the palate, it is full-bodied and beautifully structured, offering a velvety texture backed by fine-grained tannins and a subtle, distinctive minerality. Vibrant red fruit profiles carry through into an exceptionally long, persistent, and harmonious finish.
Food Pairing: Roasted beef tenderloin, grilled ribeye steak, rich wild boar stews, or wild mushroom risotto.
95 Points - Wine Spectator
Offering black currant, blackberry, floral, mineral and underbrush flavors, this red shows some muscle, ending with a terrific aftertaste of ripe fruit, mineral and vegetal accents. This feels balanced overall, but needs some time for the dense tannins to integrate fully. Best from 2027 through 2043. 3,000 cases made, 1,250 cases imported.
94 Points - Wine Enthusiast
The nose has an abundance of earthy, savory aromas, including old leather, damp soil, mushrooms and balsamic, with just barely sweet undertones of dark chocolate and black cherry. The palate continues to balance dark fruit with that nearly smoky savoriness, while tannins add complexity without disrupting a silken sensation in the mouth.
94 Points - James Suckling
Pretty sweet-berry and cherry aromas with hints of cedar and crushed stones. Medium body, fine tannins and a fresh finish. Tight and refined. Give it two or three years to open. Best after 2026.
Description
This premium estate-grown red wine showcases an intense ruby color with bright garnet reflections. The sophisticated and highly expressive bouquet unfolds with layered aromas of ripe raspberry, black cherry, and dried plum, seamlessly integrated with notes of dried herbs, sweet nutmeg spice, and a touch of leather. On the palate, it is full-bodied and beautifully structured, offering a velvety texture backed by fine-grained tannins and a subtle, distinctive minerality. Vibrant red fruit profiles carry through into an exceptionally long, persistent, and harmonious finish.
Food Pairing: Roasted beef tenderloin, grilled ribeye steak, rich wild boar stews, or wild mushroom risotto.
95 Points - Wine Spectator
Offering black currant, blackberry, floral, mineral and underbrush flavors, this red shows some muscle, ending with a terrific aftertaste of ripe fruit, mineral and vegetal accents. This feels balanced overall, but needs some time for the dense tannins to integrate fully. Best from 2027 through 2043. 3,000 cases made, 1,250 cases imported.
94 Points - Wine Enthusiast
The nose has an abundance of earthy, savory aromas, including old leather, damp soil, mushrooms and balsamic, with just barely sweet undertones of dark chocolate and black cherry. The palate continues to balance dark fruit with that nearly smoky savoriness, while tannins add complexity without disrupting a silken sensation in the mouth.
94 Points - James Suckling
Pretty sweet-berry and cherry aromas with hints of cedar and crushed stones. Medium body, fine tannins and a fresh finish. Tight and refined. Give it two or three years to open. Best after 2026.
