Aromas of ripe raspberry and plum are layered with earthy spices of black pepper and tea leaves. Concentrated red fruit flavors are fresh and bright on the palate leading to expansive notes of spice and forest floor. The finish is well-rounded with balanced tannins and graceful acidity. Dishes with thyme or allspice enhance the beautifully fresh spice notes in this vibrant Merlot. Winery Chef Chris Kennedy suggests pairing it with savory cuisines like wood-fired wild mushrooms spiked with sage, Merlot-glazed barbecued chicken, or pepper-crusted grilled Ahi tuna.
90% Merlot, 10% Cabernet, aged 18 months in oak (37% new).