Good red-ruby. High-toned nose hints at dark fruits, licorice, sage and rose petal. Juicy and light on its feet, with a creamy, accessible texture to the flavors of wild berry jelly, exotic toffee and sweet oak. The wine's sweet, soft tannins will not get in the way of early enjoyment. This suave and distinctive wine is very food-friendly: Winemaker Foley suggests pairing it with oily sea bass or pork-or pizza or a cheeseburger. (ST)
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