Strawberry, vanilla, cassis, green olive, violets and herbs are layered in this full-bodied red. It is concentrated with lots of tannins, mandating 2-3 years of cellaring before being broached. A rare rib eye steak is the way to go.
North America’s Longest Running Food & Wine Magazine
Champion storytellers & proudly independent for over 50 years. Free Weekly newsletter & full digital access