This medium-bodied wine emphasizes texture and structure instead of ripeness, and that's a good thing when serving with a rich roasted duck or quail. It has black-cherry and clove aromas, moderate fruit flavors and a tight mouthfeel due to full tannins and bracing acidity.
This medium-bodied wine emphasizes texture and structure instead of ripeness, and that's a good thing when serving with a rich roasted duck or quail. It has black-cherry and clove aromas, moderate fruit flavors and a tight mouthfeel due to full tannins and bracing acidity.
This medium-bodied wine emphasizes texture and structure instead of ripeness, and that's a good thing when serving with a rich roasted duck or quail. It has black-cherry and clove aromas, moderate fruit flavors and a tight mouthfeel due to full tannins and bracing acidity.