My personal tasting note ;
I feel this wine has two different layers.
One in the heavy tannin layer.
But it's not so heavy as Jacobs Creek Shiraz Cabernet which is one of my favorite wines.
This heaviness makes this wine good with the red meat and black pepper. Like Sirloin Steak.
The other is the fruity, sour, sweet and light layer.
But it's not too much and very delicate.
The combination of these two different layers makes it well-balanced and complexed.
Now it's one of my favorite wines.
And one more thing.
It's cheap, easy to find and you can this in small bottles. Very handy.
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