Maroon in color with a garnet hue; a nose of cherries, blackberry & clove; a fruity mid-palate of currant with toasted vanilla & roasted brown sugar; structured tannins provide an expressive finish.
Cabernet Sauvignon's bold tannins complement the spicy, smoky flavors of blackened chicken.
Oven roasted duck
Cabernet Sauvignon's bold tannins balance the duck's richness and savory flavors.
Slow cooked beef or lamb
Cabernet Sauvignon's tannins and dark fruit balance the fatty, savory meat.
Cured sausage selection
Cabernet Sauvignon's bold tannins balance the rich, fatty texture of salami.
Steak filled burrito
Cabernet Sauvignon's structure and dark fruit balance the steak's richness.
Layered pasta with meat and cheese
Cabernet Sauvignon pairs well with rich meat and cheese layers.