Description
Complex, racy, mulled spice, crushed red and black cherry fruits abound with well-integrated tannins and good length leading to a mineral-tinged finish. A great example of quality Tempranillo produced outside of its Spanish homeland. Roast beef or venison, barbequed lamb or pork, steak, game, cheddar cheese. 13.5%
Undergoes malolactic fermentation and 30% is aged for 8-10 months in American
oak