A supremely powerful expression of Stellenbosch Cabernet. Concentrated cassis, black plum, and blueberry elements are overlaid with dried herbs and baking spice complications.The tail end is tightly wrapped up by powdery tannins and a black fruit finish that lingers longer than a Van Halen solo.

Pairs well with dry aged coal roasted fillet of beef, with creamy baked potatoes and salt crusted sugar snap peas. Another good option is coal roasted whole cauliflower marinated in garlic butter and spiced with nutmeg and roasted pine nuts.

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