Blackcurrant, mulberry, roasted nut and fresh briar flavours come brightened by redcurrant. Tannin has melted in, clean acidity keeps it all fresh and true, the finish feels assured. JH
The purple hue is slightly lighter than that of No. 1; the contribution of malbec is very obvious (as it should be) introducing dark, spicy plum into the blackcurrant of the cabernet sauvignon; it is very well-balanced, new French oak and tannins playing their part. JH