Rich Carmine red. Dusty nose with spiced dark fruits, Blueberry and Dried Herbs. Fuller body weight, opening to Dark Plums, Black Pepper and Terroir Earth. Firm but fuzzy Tannins around the edges with a savory, almost salty length to finish. Compliment with Baked and Roasted Meats with Vegetables: Crispy Pork Belly with Fennel, Roast Chicken with Sage, Charred Lamb with Rosemary. Potato. Pumpkin. Carrot.