Spicy, peppery, tannic, full bodied … are the 4 main terms our panel used to describe this self-professed “Mulligan’s Stew” of wine. Everything but the kitchen sink has been thrown into the mix: Cab Franc and Sauv, Merlot, Gamay, and Pinot Noir … it’s a little closed up right now but with a little mid-term cellaring it should open up nicely – a little decanting would also help. At present, it’s got a lot of body and lots of bite … there’s even a hint of cherry on the palate. It pairs great with meat, and of course, burgers, as indicated.