The obvious one. Especially slightly fattier steaks like ribeye and sirloin, served rare to medium. Beef short ribs and other braised beef dishes. Butterflied lamb, chargrilled steak, venison. Dishes like cassoulet or duck with olives if they’re more rustic. Roast goose. Glazed ham. Roast or grilled lamb: A butterflied leg of lamb or a lamb steak with rosemary is always a winner. Add a gratin dauphinoise on the side and you're in clover.
Alc. 13% by vol.
Bland selection of our 3 reds.
Grapes: 50% MERLOT, 25% CABERNET, 25% REFOSCO
Once the grapes have been separated from the stems , the cool temperature maceration / fermentation phase is completed within around 20 days. The wine is left to settle after the pressing process, then it is racked into stainless steel tanks where it goes through the natural process of malolactic fermentation, which is the conversion of harsher Malic acid to a softer Lactic acid. The presence of Lactic acid promotes a subtle rounder wine that is pleasantly mellow and less abrasive to the palate. The wine is drawn off the lees and then aged for 12 months in small american oak barrels.
Intense ruby red , the palate reveals a wealth of soft, fine-grained tannins; great breadth of flavour, mouthfilling weight and superb intensity.
750 ml and 1500 ml bottles choice.
Corked with composite DIAM corks.
Serve at 21° C.
(30.000 bottles produced)
If you’re not a meat-eater, a big juicy grilled Portabello mushroom (or two) with butter and garlic is a great pairing. The intense flavour of dried porcini mushrooms will also make a cab shine. Bitter-edged veggies like broccoli rabe, grilled radicchio and roasted brussel sprouts are real winners. Also find the more pungent, piney herbs like rosemary basil and thyme really work well to pull out the cedar/eucalyptus elements in these wines