Deep red in colour with a purple hue.
A complex savoury nose with fruit characters of blueberry and cassis. Barrel ferment notes contribute nuances of coffee and fresh game. A suggestion of Chinese five spice gives additional interest to the aromatic profile.
The palate is full bodied and rich with a toasty, meaty complexity. The spice notes are from both the fruit and the newer barrels. An umami like savouriness (beef stock and soy) comes from a long maturation time on yeast lees. The texture on the palate is from supple front palate grape skin tannins. These tannins help balance the fruit richness and give the wine structure without contributing hardness.