Savory notes of violets are complemented by initial notes of RASPBERRY, cranberry, and ORANGE ZEST, which give way to SUPPLE tannins that provide the wine with a touch of cedar, adding complexity and length. This goes fantastic with foods that are both earthy and aromatic—pepper-crusted prime rib, rosemary rack of lamb, sautéed salmon or lentil soup with fresh tarragon. More adventurous? Try curried mussels and chicken masala.