96 PTS, ROBERT PARKER, JR. "Gorgeous blackcurrant, toast, tar & licorice-scented nose, fabulous texture, & a 35-45 second finish; should drink well from the late nineties; very impressive."
Classic strip loin cut
Cabernet Sauvignon's bold tannins complement the rich, fatty texture of New York Strip Steak.
Pan seared duck
Cabernet Sauvignon's bold structure pairs well with duck's robust flavor.
Lean beef steak
Cabernet Sauvignon has bold tannins that complement the rich, juicy flavors of sirloin steak.
Grilled beef patty sandwich
Cabernet Sauvignon's bold tannins complement the rich, juicy flavors of a hamburger.
Seasoned meat spheres
Cabernet Sauvignon's bold tannins balance the richness of meatballs.
Beef with vegetables
Cabernet Sauvignon's bold tannins complement beef's rich flavors in stir fry.