Sultry aromas of boysenberry, grilled red pepper, and candy cap mushroom entice you in for a sip featuring flavors of black currant jam, cola, and hazelnut. Decanting can coax out some hibiscus blossom characteristics. The silky-smooth finish lingers along with notes of black fig, blueberry, and allspice. Dark fruits and earthy spices make this the perfect pairing for roast quail ravioli with portobello mushrooms and sage butter, or garlic and parmesan pan fried pork chops.