Medallions of Kudu fillet with a Stilton, preserved fig and pistachio stuffing, prime rib with a wild mushroom jus, dry-aged, thickly cut T-bone steaks with rosemary salt.

Medium intense, ripe plum red in colour. Forthcoming, layered nose of vanilla, black fruit and fine pencil shavings. Playful hints of Maraschino cherries, black tea leaves and old- fashioned rope tobacco. A focussed palate, revealing baked Christmas pudding, earthiness, cassis and fine gravelly tannins.