Tasting Notes: Intense, ruby-red color; Aromas start with cherries and vanilla; tastes of forest fruits (like wild blueberries and red currants); expanding with lovely herbal impressions; Full-bodied, but mild with pleasurable tannins ~ Incredible balance!

Food Pairings: Salads with heavier, spicier dressings; Robust soups & chowders; Mild & medium-flavored cheeses, such as cheddar, jack, Brie, Chevre, Roquefort; Pizza & pasta with tomato-based sauces; Heavier/meatier sandwiches; Roasted meat dishes with brown sauces – mildly spicy; Teriyaki steak; Venison; Salmon, Halibut, Lobster bisque, Scallops in a mushroom-cream sauce; Chocolate.

Tasting Notes: Full bouquet of exotic fruit on the nose and the pallet: peaches, black currants, kiwi, mangoes – and fragrances of roses; liqueur-like with a fresh finish.

Food Pairings: Vigorous acidity; pairs very well with highly-flavored dishes such as aromatic poultry and fish dishes, gumbos, stews, Asian cuisine, and fruit desserts.