Deep ruby in color, this exquisite Cabernet Sauvignon opens with fragrant notes of blackberry, bay leaf, coffee, and chocolate. The palate is supported by velvety tannins and features flavors that tend more towards red cherries and baking spices.
This elegant wine pairs best with fine cuts of beef or venison. A simple compliment to the meat can be fresh tarragon or black pepper. Other favorite recipes include wine braised short ribs and grilled beef tenderloin with a mushroom sauce. For something unexpected and delightful, pair this wine with rare Ahi tuna in a peppercorn crust.
95 Points Wine Enthusiast Editors' Choice - Blended with small amounts of Petit Verdot, Malbec and Merlot, this is an impressive wine well worthy of the producer's 50th anniversary. Currant, boysenberry and light handfuls of spice are wrapped in soft, polished tannins that offer an elegant length.
Blend: 85% Cabernet Sauvignon, 6% Petit Verdot, 5% Merlot, 4% Malbec