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Deep red with violet hues, aromas of violets, berries, blackcurrants, olives, black pepper, chocolate, in a discreet background of vanilla and toasted bread. Fruity mouthfeel with soft tannins and a long finish. Pairs well with lamb and goat in the oven or in the pot. Meat dishes with rich spices, such as lamb with curry. Game, even wild boar.Grilled beef steak. Cooked red meats, such as beef with eggplant and mature gravies.
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