Nose
Aromas of Black Currant, Pomegranate Puree, Toasted Tobacco, Balsamic Reduction
Palate
Flavors of Creme de Cassis, Green Olive, Tomato Paste, Bakers Chocolate
Food Pairing
Pair with Sirloin Steak, Venison Stew, Sausage Bolognese, Eggplant Parmesan
