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This robust blend of Syrah (70%) with Cabernet Franc (30%) typically conveys forest-fruit on the nose with undertones of tobacco, black and bell pepper. The vines were mostly planted in 2003 and the yield is restricted to up to 1.8kg per vine for the Syrah and up to 1.6kg per vine for the Cabernet Franc. This wine is best stored and served at a temperature of 18oC and complements strong meat dishes, stews, and lightly spiced aromatic food. All experimental vintages of this blend produced at Ta’ Betta since 2006 are still aging well, growing in complexity as the tannins soften with age.