Jammy notes of black fruit and cassis, clove, menthol, tobacco, black liquorice and baking spice carry through the nose and onto the palate. Aging in old French oak for almost 22 months elevates the flavours and complexity while also adding a sophistication and roundness to the mouthfeel. Tannins are present, but not overwhelming. Dry and full-bodied, the wine is well-structured with an undulating finish.

Amazing with baby back ribs, beef fajitas, pulled pork sandwiches, roasted chicken, lamb gyros, corned beef and deluxe pizza topped with sausage, bacon, black olives, green bell peppers, pepperoni and mushrooms.

"The Cab Franc is a real success in this vintage, delivering ultraripe fruit that leans into flavours of figs, prunes and cherries. Aged 18 months in one-quarter new French oak, the wine has a lightly smoky, slightly chalky flavour as it trails away. Paul Gregutt" - 90/100, Wine Enthusiast