A text-book Cabernet sauvignon with a combination of black fruit, blackcurrants and plums with hints of violets. Well integrated oak with a ripe tannin structure on the palate and a smooth finish. Pairs well with Steak! Slightly fatter steak and richer lamb - not too much fat. A light berry sauce will do the thing. Ostrich. kidneys, liver and beef stews will all be fine. Cheese: A beaufort, REAL gouda, younger cheddars, double Gloucester, older amsterdammer and stilton on your cheese board will just be fine.