Tasting Notes
COLOR:
Ruby red colour with moderate depth, likely showing moderate rim-fade and perhaps some garnet tones as it evolves.
NOSE:
Attractive aromas of ripe dark/red fruit – think blackberries, cherries – along with secondary notes of leather, mild spice, and perhaps a hint of vanilla or toasted oak from ageing in barrel. (From the listing: “black cherry, leather, baking spice”.)
TASTE:
Medium bodied; fresh, energetic acidity; flavours follow the nose with dark and red fruit, a touch of baked cherry/blackberry, subtle tobacco/leather/earth elements; tannins are smooth and integrated, providing structure without harshness.
FINISH:
The finish is clean and balanced.
Food Pairing
This wine is versatile and pairs well with a range of dishes thanks to its medium-body, good acidity and moderate oak-derived complexity. Some pairing suggestions:
Grilled or roasted red meats (e.g., lamb chops, pork loin) – the acidity and fruit match nicely with meat.
Spanish dishes: chorizo and pepper tapas, roast chicken with herbs, paella with red-meat elements.
Cured cheeses and charcuterie – e.g., Manchego, aged cheddar, Iberian-style ham.
Tomato-based pasta dishes, moderate-spiced stews – the fruit and oak handle the acidity of tomato and herbs.
Vegetables with robust flavours – grilled vegetables, mushrooms, eggplant, or a pepper-based ratatouille.