Bright, intense red with violet and bluish hues. Aromas of cherries, strawberries, and raspberries with balanced notes of vanilla and coconut from the oak. Well-balanced, it has sweet, drinkable tannins and a velvety finish.
Food Pairings: Steak, Beef Ribs, Pork, Duck, Grilled Cheeseburgers, Portobello Mushrooms, Black Bean Chili, Charcuterie Boards;
Wilfred Wong: 90 Points!
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