Cabernet Sauvignon leads this rounded blend with pleasing aromas of cassis, blueberry, eucalyptus and an underlying minerality. The wine is full bodied, deep crimson, showing a harmonious balance between supple tannins and a fruit driven palate. A multi-layered offering of ripe plums, blackberries and dried herbs. Nuances of undergrowth and pencil shavings add complexity. The wine finishes with a smooth and lingering finish.

55% CAbernet Sauvignon 45% Petit Verdot

Ostrich steak with a balsamic mushroom sauce, roasted leg of lamb, dark chocolate.
Serving Temperature: 16° - 18° C