'Handcrafted by the Kesteven vineyard' in the Byron Bay hinterland at Whian Whian, this Chambourcin smells, and tastes (somewhat), like a Barossa Shiraz, all black pepper, but with some dry dirt, then a very light underplay of sweet berry. It's a pink and ruby crimson red. On the palate - very dry, with tartness in the length and light tannins.
It would be good with ... A light gamy meat maybe: duck. Or perhaps pork.
Douglas Kesteven, at a Lismore evening market, implied that he was hitting his stride with this wine that came out of an unusually dry summer.
