The exotic aroma shows off spicy notes of cardamom, tamarind, allspice and cinnamon. This expands into mouthwatering candied red cherries and berry fruits — red raspberries, wild strawberries, ripe boysenberries and juicy blackberries. Cocoa nibs, cola, white chocolate, candied violets and just a hint of blood orange add layers of complexity.
The palate echoes the theme of the aroma — intensified. The tannins are round and full, accented by bright acidity. Finely integrated oak complements the fleshy, succulent fruit mouthfeel. Unctuous flavors then taper into a satisfying, spicy black pepper finish.
Pairs well with potato-crusted salmon, parmesan portobello risotto, chicken macadamia, spicy quinoa with asparagus and shiitake mushrooms.
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