Ripe dark berry fruit make way to soft vanilla nuances from oak aging; Classic currant flavors and some smokiness are present, but it is not too herbaceous. This wine is full-bodied, with approachable tannins.
We co-fermented this Cabernet Sauvignon with Cabernet Franc and Petit Verdot to round out the edges. The blend was aged in new American oak barrels for 20 months.
Food Pairing Notes
Lamb with rosemary; beef with balsamic sauce; chocolate desserts; bold cheese.
Serving Temperature: 65ºF/18ºC for best flavor.