95 PTS ROBERT PARKER, JR. A blend of 88% Cabernet Sauvigon 7% Cabernet Franc; 5% Petite Verdot, the '03 Dominus expresses herbs, black currants, cherry jam and plum flavors; deep and concentrated.
Oven roasted beef
Cabernet Sauvignon's bold tannins complement the rich, savory flavors of roast beef.
Burger with melted cheese
Cabernet Sauvignon's bold tannins and dark fruit complement the rich beef and cheese flavors.
Slow cooked duck leg
Cabernet Sauvignon offers structure and dark fruit flavors that match well with duck.
Classic baked meat dish
Cabernet Sauvignon's bold tannins complement the rich, savory flavors of meatloaf.
Cabernet Sauvignon's bold tannins complement the rich roast beef flavors.
Rich marbled steak cut
Cabernet Sauvignon's bold tannins complement the rich, fatty ribeye steak.