Peppery, baked, spicy. Full Bodied Read more
Densely packed aromas with ripe cassis fruit, underlaid by complex secondary notes of black olive and smoky hints of toasty oak. Flavors are ripe b... Read more
Rich and refined, a velvety frame presenting its lovely currant, blackberry, plum and vanilla flavors with elegance and harmony, lasting impressive... Read more
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Food Pairings for Rosemount Estate Red Bordeaux Blend Traditional
Peppery, baked, spicy. Full Bodied
External Reviews for Rosemount Estate Red Bordeaux Blend Traditional
Densely packed aromas with ripe cassis fruit, underlaid by complex secondary notes of black olive and smoky hints of toasty oak. Flavors are ripe but firm showing a generous dose of tannins. The long finish is layered and complex with a richness of primary fruit that yields to hints of smoky oak and chocolate notes.
Rich and refined, a velvety frame presenting its lovely currant, blackberry, plum and vanilla flavors with elegance and harmony, lasting impressively on the finish. Cabernet Sauvignon, Merlot and Petite Verdot. Drink now through 2006.
Supple, generous and beautifully focused to show off its vibrant blackberry, currant and gently smoky aromas and flavors, which echo with hints of coffee and chocolate on the finish. Cabernet Sauvignon, Merlot and Petit Verdot. Drink now through 2008.
The rich, dense fruit that Australian wines have become known for, meets the elegance of Bordeaux in this powerful, Cabernet-dominated blend with striking plum and blackberry flavors.
A dense, ruby-red blend of Cabernet Sauvignon, Merlot and Petit Verdot, it offers a tightly structured nose with ripe bramble and cassis-like fruit aromas. This is a full-bodied, well-structured wine with flavors of blackberry, plum and savory black olive, enhanced by hints of spice, tobacco and toasted oak. Forward, ripe tannins provide good structure, and are supported by balanced cedar and toasty oak a long, complex finish. Enjoy with sautéed calves liver, broiled lamb chops or osso buco.
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