Garnet in the glass, the wine opens with a complex nose of plum, black cherry, vanilla, tobacco and cedar. Flavors run the spectrum of red, blue and black fruit, dark chocolate and leather with layered spiciness of anise and clove. The full-bodied mouthfeel, firm tannins and balancing acidity work in harmony to create a Bordeaux blend of interest and age-worthiness.

Food Pairings: Filet mignon, duck breast with fruit compote, flank steak with porcini mushrooms, roasted red pepper with sausage wood-fired flatbread and dark chocolate-based desserts.

Peak drinkability: 2019 - 2026