We normally steer away from the following comment but… real rosso di montalcino vibes with this one. Rhurbarb, raspberry rock and peach skin on the nose sets you up for a berry compote palate with a real tacky tannin (take “tacky” anyway you want) and crunchy acid line. I hesitate to say to you that you have to have this cold, it was originally made to be chilled back in the day, but this one says more 12-14°C. Shit the wank just continues. What’s happened to us?
Enjoy with smoked trout on untoasted black bread, or haggis, no tatties – unless they aren’t too buttery – with a homemade tomato sauce or chutney.
– Konpira Maru
