Red blends (other than Classes 17, 18 and 19) (Specify the blend)

This intriguing blend is silky soft on the palate with succulent tannin's and notes of black pepper, blackcurrant, white chocolate on the nose. Layered complexity on the nose and palate surprise with every interaction

Enjoy with ostrich or beef carpaccio, duck, venison and rump steak with a creamy pepper sauce.