This blend’s tannic structure, coupled with its red- and black-fruit flavours complement hearty dishes perfectly, we suggest Port wine braised beef short ribs. Or Greek moussaka. It’s also a good all-rounder for a cheeseboard especially with hard cheeses such as an aged cheddar or gouda.

Excellent canopy management ensured that the cool sea breeze penetrated through to the berries. An early morning hand harvest at optimal ripeness and perfect maceration (skin contact with juice) is evident in the deep ruby hue of the wine. This wine has been matured in a selection of French oak barrels for 16 months.