A text-book Cabernet sauvignon with a combination of black fruit, blackcurrants and plums with hints of violets. Well integrated oak with a ripe tannin structure on the palate and a smooth finish.

Pairs best with a slightly fatter steak and richer lamb, ostrich. kidneys, liver and beef stews.

Cheese: A beaufort, real gouda, younger cheddars, double Gloucester, older amsterdammer and stilton.

John Platters SA wine guide22 – 4.5 Star

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