WINEMAKER'S NOTES:
This wine is full-bodied with layers of plum, cedar, sage, and smoky leather. Elegant, round tannins and a touch of vanilla with toasty caramel linger on the finish. It pairs well with roasted, broiled, or barbecued game and red meats such as lamb and beef, as well as pork and veal. Medium and strong-flavored cheeses, such as blue cheese or sharp cheddar, also pair nicely with this wine.
Blend: 76% Cabernet Sauvignon, 20% Syrah, 4% Petit Verdot
