There's a fascinating density of violet, crystallized boysenberry, roasted lamb and char siu pork on the nose of this bottling by superstar sommelier Rajat Parr and winemaker Sashi Moorman. The palate hits with a wet gravel minerality before evolving into roasted red fruits, interspersed with blasts of acid and slender refined tannins.
There's a fascinating density of violet, crystallized boysenberry, roasted lamb and char siu pork on the nose of this bottling by superstar sommelier Rajat Parr and winemaker Sashi Moorman. The palate hits with a wet gravel minerality before evolving into roasted red fruits, interspersed with blasts of acid and slender refined tannins.
There's a fascinating density of violet, crystallized boysenberry, roasted lamb and char siu pork on the nose of this bottling by superstar sommelier Rajat Parr and winemaker Sashi Moorman. The palate hits with a wet gravel minerality before evolving into roasted red fruits, interspersed with blasts of acid and slender refined tannins.
There's a fascinating density of violet, crystallized boysenberry, roasted lamb and char siu pork on the nose of this bottling by superstar sommelier Rajat Parr and winemaker Sashi Moorman. The palate hits with a wet gravel minerality before evolving into roasted red fruits, interspersed with blasts of acid and slender refined tannins.