Raisin and dried fruit, with very ripe fruit aromas and coffee and oak undertones. Full-bodied, with velvety tannins and a long finish.
Grilled and roast lamb with garlic and rosemary. Roast beef, veal and venison. Hard British territorial cheeses such as Cheshire and red Leicester
Cabernet Sauvignon, Merlot, and Petit Verdot