Aromas of ripe red cherry, black cherry, blackberry, black pepper and baking spice. On the palate, vibrant fruit, spice and a hint of chocolate. Chef Brett recommends pairing Saldo with BBQ baby back ribs or five spice crusted ahi tuna.
Aromas of ripe red cherry, black cherry, blackberry, black pepper and baking spice. On the palate, vibrant fruit, spice and a hint of chocolate. Chef Brett recommends pairing Saldo with BBQ baby back ribs or five spice crusted ahi tuna.
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