“Exotic, expressive and absolutely full of complexity with aromas of spice, lantana and quince, hovering above this is a savoury, earthy dried morel-like scent (I know I’ve had a lot of time to think on this) You’ll note the crunchy phenolics on the pallet and richness from the skin ferment”
Bryan Martin

FOOD
Perfect for richer dishes that you’d normally head to a lighter reds for sustenance. Brilliant with roasted pork shoulder or belly dishes, with fermented bean sauces and pickles like ssamjang, miso and the like.