Blend of Cab Sauv, Merlot, Cab Franc and Petit Verdot yields forward blue fruit and vanilla followed by plum and red berry notes, with solid mouthfeel and moderate tannins, just enough complexity to keep things interesting for braised meats and pasta.
North America’s Longest Running Food & Wine Magazine
Get Quench-ed!!!
Champion storytellers & proudly independent for over 50 years. Free Weekly newsletter & full digital access