Deep and striking carmine red in color with high aromatic potential and a predominance of ripe red and black fruits, plums in their juice, blueberries, ripe cherries, preserved fruit, and a hint of sweet spices. French oak lends a well-balanced aromatic contribution with toasted notes and a bit of fresh-ground coffee in the background. The palate is smooth, ample, and persistent, with round tannins and good structure.
Highly recommended with red meats, Chinese beef and vegetables, pork chops, spaghetti with Bolognese sauce, lamb chops, and mushroom ravioli.
90 points – “Rich and ripe, with notes of paprika and cardamom the toe dark plum, dried berry and roasted cherry flavors. The peppery finish is supported by firm tannins and features dark chocolate details.”
Kim Marcus, Wine Spectator Managing Editor, New York