The wine is made up of 98% Cabernet Sauvignon, 1.5% Petit Verdot and 0.5% Cabernet Franc. The wine is aged in 100% French oak barrels (40% new) for 22 months.
Grilled or pan seared beef
Cabernet Sauvignon's bold tannins complement the rich flavors of beef steak.
Rich marbled steak cut
Cabernet Sauvignon's bold tannins complement the rich, fatty ribeye steak.
Double beef cheeseburger
Cabernet Sauvignon's bold tannins complement the rich beef and cheese in the burger.
Cabernet Sauvignon's bold tannins stand up to the spicy, savory sausage.
Bacon and cheese burger
Cabernet Sauvignon's bold tannins complement the rich, juicy Angus beef flavors.
Beef wrapped in pastry
Cabernet Sauvignon's bold structure matches the beef and pastry richness.