Black Ink Red Blend

 

 

Its rich, inky profile, moderate tannins, and juicy dark fruit make it versatile for hearty, savory foods that match its weight and intensity. The wine's fruit sweetness and subtle spice cut through fat and richness while complementing smoky, grilled, or spiced elements beautifully. Grilled or barbecued meats — Classic matches like grilled ribeye steak, burgers, BBQ ribs, short ribs, or spicy barbecue chicken—the tannins tame the char and fat, while the blackberry and spice notes amplify smoky sauces. Lamb dishes — Braised lamb shanks, roasted leg of lamb with herbs (rosemary, garlic, black pepper), or lamb chops—the wine's depth and subtle peppery edge enhance the gamey richness without overpowering.

The palate is plush and medium- to full-bodied, delivering juicy flavors of blackberry cobbler merging into black plum, dark cherry, black cherry, raspberry, mocha, licorice (smoky or anise-like), toasty oak, vanilla, and hints of spice (pepper, cinnamon, or clove). A touch of sweetness or glycerin richness on the mid-palate, with balanced tannins that are grippy yet approachable—never overly aggressive—leading to a lingering, decadent, inky-rich finish that's warm, smooth, and satisfying, often with a subtle heat from the alcohol.

Winemaking practices: grapes are harvested at optimal ripeness for bold flavors, fermented, and then aged in oak barrels to add smoothness, spice, and vanilla undertones without excessive heaviness. The result is a full-bodied wine with balanced tannins, lingering structure, and an emphasis on juicy, dark fruit rather than heavy extraction or extreme power. ABV typically hovers around 13.5%  making it approachable yet substantial.