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Tasting Notes: The wine shows deep red‑black colour with an opaque centre. Its aroma mixes violet and spicy black pepper from the Shiraz with the licorice and savoury notes typical of Tempranillo. On the palate, Shiraz contributes plum richness, sweetness, and peppery fruit weight, while Tempranillo adds tannin structure, savoury depth, and textural complexity. Together they create a wine that is fleshy, vibrant, and more complete than either component on its own.

Serving Temperature: 16–18°C.

Decanting: 20–30 minutes recommended.

Cellaring Potential: Drink now to 2030.

Food Pairing: BBQ meats (beef, lamb, pork ribs). Tapas (chorizo, patatas bravas, grilled peppers). Lamb dishes (roast lamb, lamb kofta). Smoky or charred dishes. Pizza with cured meats. Aged cheddar or Manchego.