- Peppery, chocolatey. Better after decanted for an hour. Quite dry and tingly on palate. 7/10
- Heavier tannins- Shiraz, Mourvèdre, Tempranillo, Grenache, carignan- would be great with a steak, spicy Indian or spicy.
- Lovely warm Australian red. Barossa
- Peter Lehman Clancy's blend. Decent fruit. Ltd complexity and finish for a top 100 wine. 89