6–8 months american oak.
Purplish red. Ripe red fruit on the nose along with meaty notes and a light touch of toast. Broad, fresh palate with firm tannins, good structure, a touch of cherry liqueur and caramel, pleasing acidity, and a long finish.
Ideal with grilled or fire-roasted meats such as spit-roasted lamb. Serve at 16ºC / 61ºF.