87 POINTS, Wilfred Wong. This wine is complex with floral aromas and ripe dark fruits with a long persistent finish. It is a fine accompaniment to red meats and hard cheeses.
Slow cooked duck leg
Cabernet Sauvignon's bold structure balances the dish's richness.
Green herb based mole
Cabernet Sauvignon's structure supports the dish's bold flavors.
Classic cheeseburger
Cabernet Sauvignon's bold tannins complement the cheeseburger's beef and cheese richness.
Rich chile chocolate sauce with meat
Cabernet Sauvignon's boldness stands up to the mole's intensity.
Classic strip loin cut
Cabernet Sauvignon's bold tannins complement the rich, fatty texture of New York Strip Steak.
Roast beef with cheese
Cabernet Sauvignon complements rich beef and cheddar with bold tannins and dark fruit.