Nose
Distinguished aromas of wild blackberry, black cassis and orange tea leaf greet your senses.
Palate
Flavors of dried cherry, tobacco leaf and old leather coat the palate, with additional decanting that encourages notes of rhubarb and allspice. The ample tannins linger along with the finish, leaving behind flavors of marrionberry, black peppercorn, and toasted cedar.
Food Pairing
Superb structure and tannins make this an ideal pairing for skillet-seared flank steak drizzled in whiskey peppercorn sauce or venison Tourtière topped with wild cranberry jam.
