The nose is teeming with BAKING SPICES and pie crust. On the palate dense RED FRUIT favors give way to subtle blue fruit and BLOOD ORANGE notes. Fine tannins knit the wine together.
This goes fantastic with foods that are both earthy and aromatic—pepper-crusted prime rib, rosemary rack of lamb, sautéed salmon or lentil soup with fresh tarragon. More adventurous? Try curried mussels and chicken masala.