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 Blackberry is the "dark-sister" of raspberry for shape, texture, juicyness and, in many aspects, flavour. In fact, both fruits are acidic and sweet at the same time. Blackberries distinguish themselves for a more rustic, bold and wild aroma. Botanically, wild blackberries are the fruit of Rubus Fructicosus.

In nature blackberries are widespread. In the Pacific Northwest, you can find blackberry bushes pretty much anywhere there is a road. In wine, the spicy blackberry aroma is mainly recognizable in extracted reds such as Syrah or Cabernet Sauvignon. According to the wine you are tasting, you may find fresh or stewed blackberries nuances. Fresh blackberry appears mainly in Languedoc, Bordeaux or Austria, while blackberry jam is more prominent in Australian Shiraz, Rhone reds and California Cabs or Shiraz.