Colour: Saturated red core with a crimson rim.

Nose: Propelling mulberry, damson plums and boysenberry. Following, scents of pastrami (lightly coated in cardamon, rosemary) and moist slices of silverside sans mustard.

Palate: This tactile smoothness/‘creaminess’ invokes an almost velour/felt/velvet/satin mouthfeel. Perhaps ‘custardy/cream sago-like’ tannins and balanced acidity induce this even emulsification.

Finish: Derived flavours of quince paste and fresh white figs allow a modicum of fruited succulence.

Serving Temperature: 14°-16° C