2015 VINTAGE ONLY; 98 PTS ROBERT PARKER - Very deep purple color; bounding aromas of cassis, black cherries, with Indian spice; full bodied, wildly decadent with a solid frame; long savory finish
Slow cooked duck leg
Cabernet Sauvignon's bold structure balances the dish's richness.
Lean beef steak
Cabernet Sauvignon has bold tannins that complement the rich, juicy flavors of sirloin steak.
Classic baked meat dish
Cabernet Sauvignon's bold tannins complement the rich, savory flavors of meatloaf.
Oven roasted duck
Cabernet Sauvignon's bold tannins balance the duck's richness and savory flavors.
Oven roasted duck
Cabernet Sauvignon's bold structure balances the duck's strong flavors.
Pan seared duck
Cabernet Sauvignon's bold structure pairs well with duck's robust flavor.