The aromatics are deep and complex consisting of a mineral blackcurrant core with touches of anise, bay leaves and dark chocolate. Rich elements of rosemary, spearmint and moist forest floor reveal themselves as the tightly wound profile gently unfurls. The palate has a powerful rush of cocoa powder, with dark forest berry fruits of blackcurrant and mulberry, peppered with notes of spiced ginger and caramel toffee. The seamlessly integrated palate of powdery tannins frame the perfectly weighted earthiness and fruit, giving a long texture that harks of the saline coastal influence. The subtle complexity of this wine complements a five spice dusted crispy duck breast served over soba noodles, a hoisin glazed charcoal grilled ribeye, served with blistered potatoes and minted peas or a spicy Moroccan vegetable tagine of root vegetables, eggplant and zucchini. The savoury earth elements will be lifted by a simple dish of fresh buttered pappardelle with shaved black truffles.
這款酒香氣深邃複雜，以黑加侖的礦物為核心，夾雜著茴香、月桂葉和黑巧克力的香味。濃鬱的迷迭香、留蘭香和濕潤的森林氣息，隨著緊緻的輪廓緩緩展開，緩緩流動。入口時，可可粉的香氣濃鬱，夾雜著黑加侖和桑葚等深色森林漿果的芬芳，並點綴著香料薑和焦糖太妃糖的香氣。單寧的粉狀單寧與口感天衣無縫融合，與恰到好處的泥土氣息和果香交相輝映，賦予其悠長的質感，令人聯想到沿海鹽漬的風情。這款酒微妙而複雜，與以下菜餚相得益彰：蕎麥麵上撒有五香粉的脆皮鴨胸肉；佐以烤土豆和薄荷豌豆的海鮮醬炭烤肋眼牛排；以及用根莖類蔬菜、茄子和西葫蘆烹製的辛辣摩洛哥蔬菜塔吉鍋。一道簡單的菜餚——塗有新鮮黃油的寬麵條配上黑松露碎——將提升美味泥土元素的口感。
Abv: 14.5%
Vol.: 750ml
Product of Australia