A ruby garnet color. Aromas of cherry custard, chocolate and delicate spice with a silky, dry-yet-fruity medium-to-full body and a roasted beet, vanilla cream, and dark berry finish. Nice purity of fruit and balanced oak.
The tannins and acidity of this Cabernet Sauvignon make it a classic with red meat, especially when grilled and served with bitter vegetables, such as broccoli rabe or escarole. Cabernet Sauvignon can easily overpower lighter fare, so be sure to take the weight of the dish into consideration.
- Dairy, Asiago, Cheddar, Hard Cheese, Manchego, Parmesan, Pecorino Cheese
- Meat, Beef, Lamb, Red Meat, Venison
- Herbs, Black Pepper