Sharp and volatile aromas introduce this dark, chalky red. It needs to be paired with a seriously juicy, fatty red meat to buffer the the tannins.
Sharp and volatile aromas introduce this dark, chalky red. It needs to be paired with a seriously juicy, fatty red meat to buffer the the tannins.
Sharp and volatile aromas introduce this dark, chalky red. It needs to be paired with a seriously juicy, fatty red meat to buffer the the tannins.
Sharp and volatile aromas introduce this dark, chalky red. It needs to be paired with a seriously juicy, fatty red meat to buffer the the tannins.