Braaied lamb cutlets brushed with rosemary, garlic and olive oil or slow cooked lamb shank with rosemary jus.
After three days cold soak, the wine was fermented dry on the skins with St Georges and NT112 yeast strains. Wine was then matured in old French oak barrels for 8 months for maximum freshness and perfume. Great intensity in this wine. Flavours of white pepper, cedar and wild scrub spicing to the polished fruit and fine-grained structure.