Dried Roses, Woodland Spice

The 2013 opens with a perfume of dried rose petals, red cherry and orange peel, followed by cedar, worn leather and woodland mushroom. Tart cherry carries through the dry, medium-bodied palate, where fine tannins and bright acidity lend freshness to a long, savoury finish. We suggest pairing it with roast leg of lamb with rosemary and garlic or porcini risotto with aged Parmesan, which draws out the wine’s earthy notes. For a local pairing, try Cantonese roast duck, where the wine’s lively acidity cuts through the richness of the crisp skin.