100% sourced from the Windmill Block. 100% Cabernet Sauvignon, from the earliest plantings from the Spring Mountain District estate. Aged for 34 months in 100% French oak to create a layered balance.
Pork skin in chile sauce
Cabernet Sauvignon's bold tannins cut through the fatty pork skin.
Spicy cured meat pizza
Cabernet Sauvignon's bold tannins and dark fruit balance the richness and fat of the pizza.
Bacon heavy cheeseburger
Cabernet Sauvignon's bold tannins cut through the rich bacon and beef flavors.
Spicy beef chili
Cabernet Sauvignon's full body and tannins stand up to hearty meat dishes.
The benchmark pairing, offering dark fruit and firm tannins that balance the ribeye's richness and char.
Cabernet Sauvignon's bold tannins complement the ribeye's rich, fatty texture.
Oven roasted beef
Cabernet Sauvignon's bold tannins complement the rich, savory flavors of roast beef.