The Highlander Cabernet Franc presents with a deep garnet center and ruby red rim opening up to an aromatic nose of dark summer fruits, strawberry, wild bramble, and a touch of violets. This follows through onto a lively palate where the fruits are further supported by a dried herbal element, cracked red peppercorns and finely integrated wood tannins. This slightly savoury profile is very typical of the Paul Wallace red wines, and contributes to the texture, appeal and drinkability.

The ideal accompaniment to red meat dishes, Osso Bucco, cassoulet, slow roasted lamb or should it take your fancy, sit in front of a fire and sip slowly. We recommend that this wine is served slightly chilled at 18°C.