Ojaleshi often passes for a rosé, but here it’s made as a very convincing red wine, with surprisingly deep colour and a floral, peppery nose. Full of crunchy redcurrant and cranberry fruit, it’s juicy, with fine but grippy tannins and subtle hint of woodsmoke.
Quite delicious, and deserving of a fatty piece of pork or lamb with which it would pair wonderfully.
The only minus point here is that the wine does develop mousey taint if it is left open for more than about 90 minutes. Whether that bothers you will be a personal choice.
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