The 2009 harvest had warm, consistent weather, resulting in wines with rich, opulent black-red fruit flavors of cherry, plum and currant. While not necessarily a classic vintage from Bordeaux, the wine still displays sophisticated textbook nuances of dried herbs and graphite, along with firm, yet appetizing tannins. Meant for food, this is a wine that will shine when paired with herb-inflected red meats, like lamb and beef.
Recipe PairingsRoasted Beef Tenderloin with Mushroom Ragout
At Dublin’s Trinity College, any student can demand a glass of wine during an exam, so long as they are wearing a sword.