Awards and Honors
National Wine Championship Double Gold
A dark colour with flavours of cassis, red berry and integrated oak. The tannin is firm and well balanced with a full-bodied, elegant finish.
Pairs well wth grilled and roast lamb with garlic and rosemary. Roast beef, veal and venison. Steak pies. Beef daubes, ox cheek and other stews cooked in red wine. Hard British territorial cheeses such as Cheshire and red Leicester and French Mimolette.