Tasting Notes: Incredibly red. We are going to get it on now, and not in a Marvin Gaye sort of way. Heady spicecake, candied plums, cinnamon, cardamom and rosemary tussle and tingle, combine and co-mingle. Where to start, how to begin, don’t get out of line, it will start all over again! The midpalate colonization begins immediately with a broad and textured grip, scintillating tannins yet to be tamed are emboldened by trenchant acidity subjecting you to a long, deep and continuously evolving finish. You can tell right away, this one is bad to the beaune. Unfined and unfiltered.
Culinary Inclinations: Dijon mustard encrusted Cervena loin with sautéed Brussels sprouts and bacon lardons. Combine Dijon mustard, fresh thyme, chopped rosemary, ground chipotle pepper, chile oil (optional, substitute olive oil) and a pinch of salt. Mix into a paste and spread generously over the well-trimmed loin and top with fresh cracked pepper and black sesame seeds (culinary camouflage).