₱ 1,240.00
- Premium, value for money Australian wines hand picked by Chris Urbano
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Description
Numero unong paborito kong bino sa 2013, super versatile siya sa ibat ibang mga dish – pwede sa baboy, kambing, baka – pero yung perfect pair is a rich, pork belly dish, or simply cooked Aussie lamb. This is basically the best of both Sangiovese and Cabernet Sauvignon sa isang bote, super sarap siya kahit walang pagkain. — Chris Urbano
Sangiovese is Italy’s most planted grape variety. Generally bright, spicy and lifted aromatically, strawberry fruits mixed with hints of roses and violets. Cabernet Sauvignon is originally from the Bordeaux region of France where it is a major component of traditional Claret. Here in Australia it is grown in most regions, ranging in from a full-bodied soft red in hot areas to a quite lean and tannic styles from cooler spots.
Full of ripe fruit with hints of black cherry, herbal notes and fine supple tannins, this smooth medium-bodied red is ready to enjoy. The perfect medium-bodied wine to enjoy with rustic Mediterranean cuisine and tapas dishes. Wonderful with bruschetta, barbecued lamb or caramelized onion tart. – Wine Maker (All Saints)
The blend balances the distinctive black-cherry and wild-berry flavors of Sangiovese against the structure and power of the Cabernets. Acid and tannin are seldom lacking in these wines and, with appropriate barrel maturation, they can age well for many years. — Wine Review from blog (wine-searcher.com)
