The lot spent 28 months in a program of 65 percent new French oak, imparting complex aromas of dried black cherry, currant and cedar with some hints of chocolate cake, cinnamon and Cab Francs herbal thumbprint. Inside, it's reminiscent of macerated cherries, backed by bittersweet chocolate and Red Hots candy. The tannin structure shows the broad shoulders of many Red Mountain reds, and pomegranate acidity makes for a long finish.
Oven roasted duck
Bordeaux blends offer complexity and structure to match the duck's depth.
Oven roasted beef
Bordeaux blends offer complex structure and depth that pair well with beef.
Bordeaux blends offer complexity and depth that pair well with duck dishes.
Beef wrapped in pastry
Bordeaux blends offer complexity and structure that match the layered flavors of Beef Wellington.
Beef wrapped in pastry
Bordeaux blends offer complexity and balance for the savory layers.
Braised veal shank
Bordeaux blends offer structure and earthiness that match the dish's depth and herbs.