Hazelnuts and figs, a perfect balance between fruit and nut. Caramelized brown sugar over roasted pecans and a dark splash of boysenberry.
Pairs well with oven-roasted chicken with a butter sage rub, roasted sea-salted almonds, braised duck breast, triple cream brie with a dark berry chutney.
Deep fruits and rustic spices on the nose. Notes of wild black currant with a slight earthy tone of redwood, gives this Souzao a well-rounded and slightly spicy finish.
