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.
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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.
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