إيردادي دو بيسو ريفيلادو ريد

We grilled ribeyes last night and this handled the smoke and char beautifully—the black plum notes softened everything, and that nutmeg warmth lingered even after the last sip. It’s bold but not clumsy, exactly what I want with a heavy meal.

The black pepper and nutmeg really come through on the nose, and it’s got that dense, layered feel that coats your mouth without being heavy. Paired it with a slow-braised short rib and the fruit held up beautifully against the rich sauce.

Opened this with a grilled ribeye and the baking spice kick paired perfectly with the char. The black plum notes carried through from the first sip to the last, and the full body held up nicely against the meat.