Church incense, Asian spice, fennel and green tea add spicy depth to the red currant and plum core. The tannins are taut and astringent on the palate, and they linger through the green, tightly wound finish.
Church incense, Asian spice, fennel and green tea add spicy depth to the red currant and plum core. The tannins are taut and astringent on the palate, and they linger through the green, tightly wound finish.
Church incense, Asian spice, fennel and green tea add spicy depth to the red currant and plum core. The tannins are taut and astringent on the palate, and they linger through the green, tightly wound finish.