- Written by Nick Breeze (@NickGBreeze) Nick Breeze (@NickGBreeze)
- Published: 15 October 2011 15 October 2011
|Mostly Merlot with 35% cabernet franc and 5% cabernet sauvignon - healthy nose of blackcurrents and smooth tannins on the palate. I had this with lamb shanks slow cooked in foil in oil and an inch of water with rosemary. The result was a perfect match. The tannins held up to fattiness in the meat juices and the bottle was consumed fast and with ease. It is a strong wine at 14% abv so keep that in mind if you're working your way through a case! Maybe open with weaker German Reisling from the Mosel to pave the way to South West France!|
£8.99 from Averys
Climate change podcast
An aperitif by the coliseum
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