A classic wine from the famous terra rossa soils of South Australia's Coonawarra, showing fruit intensity, length and complexity. The wine spends up to 15 days on skins to extract softer long-chain tannins and is then matured for over 20 months in French and American oak barrels prior to bottling. This wine will mature for 10 to 15 years with careful cellaring. Try with spit roast lamb, beef wellington and aged cheese.有较好的酒体层次感，在法式桶中贮存了20个月，适宜贮藏到10-15年后。配菜：烤羊肉，惠灵顿牛肉，陈年奶酪
