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Deep, dark reddish purple color with a deep sultry nose of blueberry, strawberry rhubarb, brambly black fruit and currants with hints of black pepper and anise. On the palate we find rich strawberry, blueberry, and black currant with a velvet mouth feel that is bound to a bold tannic structure.
We recommend Chateaubriand or a tenderloin with demi-glace. Use the sauce liberally in many places. A rich stew with crusty country bread on a cold winter night by the fire would work well also.
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