Dark berry fruit with vanilla, licorice, mint, and eucalyptus aromas mingle with perfumed hints of lily.
The rich and mouth-filling palate has flavors of brown sugar, anise, and cedar with layers of robust fruit as well as oak-inspired notes of salted caramel and cardamom that carry through to a long, intense finish.
75% Cabernet Sauvignon, 26% Merlot
Suggested Food Pairings: Cabernet Sauvignon is one of the more complex and layered wines with higher tannins and a savory character often described as black pepper and tobacco. Look for foods high in fat and umami flavors. Cabernet is the red meat lover’s friend, but vegetarians should not despair. Those bridge ingredients will be your friend in pairing: garlic and basil are part of pasta marinara and walnuts cut tannin.
A charred gruyere burger, a mushroom pizza with tomato sauce or some marinated ribeye steak, braised short ribs, or mushroom stroganoff. Even chunky fish (think cod) will work beautifully.
For cheese? Try extra aged Dutch gouda, smoky blue, or Piave Vecchio.
