Pronouncements of blackberry, blueberry,
mocha and baking spice please the nose before flavors of blackberry jam, toasted oak, forest floor and vanilla
delight the palate with supple tannins, sound acidity and medium body. A moderately long finish of fruit and oak will complement prime rib, French onion soup with melted Gruyere, or spinach and mushroom ravioli topped with red sauce.