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From the Marlborough region, a wild bouquet of lifted red cherry and cassis with hints of mocha and spice on the nose. The palate is supple with juicy fruit weight, fine tannins and a subtle toasty finish.
Beautiful with duck, lamb venison and veal dishes.
From various South Australian regions, the wine is a deep garnet red. Nose Aromas of intense blackcurrant, hints of redcurrant, tobacco, cedary spice and subtle leafiness. Palate Silky and rounded, with rich blackcurrant, dark juicy fruit, rhubarb. Flavours of tobacco and cedar contribute to the wine’s satisfying depth, and fine tannins give it an elegant structure and mouth feel. Attractive medium finish with lingering cassis flavours.
Classic roast lamb, shepherds pie, Middle Eastern cuisine.
From the Marlborough region, the wine colour is red and offers black cherries, mixed spice and rich earthy complexities. Luscious black and red cherries mingle with 5 spice and fresh herbs. A beautifully weighted palate with gently smothering tannins and fine acidity enhancing its length. Such a gluggable yet complex natural wine that will undoubtedly treat you kindly.
Drink now with a beetroot, goats cheese and thyme tart or duck neck sausage.
From the Mudgee region, the appearance is deep plum red with brick highlights. Nose Black fruit aromas including plum juice and blackberries, savoury bay leaf, with black and white pepper reminiscent of Hunter Valley shiraz. Palate Dark fruit is supported by moderate tannins and a gentle return of the white pepper, a medium finish with lingering blackberry and mulberry notes. Warm daytime temperatures ensure ripe and plush fruit flavours while cooler evening temperatures help to preserve a mild acidity which provides balance.
BBQ, spicy roast aubergine, beef casserole, hard cheeses.
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