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Not your Italian Barbera! Big baking spices, violets, plums, and smoke notes on the nose. Velvety tannins. On the palate; black cherry, black plum, blackberry, prune, fennel, backing spice, coconut, smoke, cinnamon, tobacco. Barrel aged for 20 months in mostly American neutral oak.
Food Pairing: rich dark meats, mushrooms, herbs, herbaceous cheeses like blue cheese, higher tannin foods like root vegetables & braised greens