Dry Creek Valley Bold aromas of pomegranate aril, red currant, and white peppercorn introduce flavors of boysenberry preserves, ripe plum, and allspice. Smooth tannins linger along with notes of raspberry, toasted cedar, and black tea leaf. Dark fruits and incredible balance make this an amazing pairing for rosemary marinated porkchops with grilled stone fruit or braised beef short ribs over Manchego polenta with maple-glazed carrots.
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