88 PTS WILFRED WONG. A boastful red, the full-bodied, high-octane '03 Spring Mountain Elivette (a blend of Bordeaux varietals) rides the palate with a full-throttle, unabashed behavior; firm finish.
Meat and mashed potato bake
Cabernet Sauvignon offers bold structure and dark fruit notes that stand up to the hearty flavors of the dish.
Pan seared duck
Cabernet Sauvignon's bold structure pairs well with duck's robust flavor.
Spicy Spanish sausage
Cabernet Sauvignon's structure stands up to chorizo's fat and spice.
Classic strip loin cut
Cabernet Sauvignon's bold tannins complement the rich, fatty texture of New York Strip Steak.
Slow roasted beef rib
Cabernet Sauvignon's bold tannins complement the rich, fatty prime rib.
Fresh beef cheeseburger
Cabernet Sauvignon pairs well with beef and rich flavors in the burger.