This classic Cabernet has a great nose filled with aromas of blackberries, fresh figs, cedar oak, and hints of minerals and earthy notes. From the first sip, this wine reveals enveloping flavors of currant, more blackberries, black olives, tobacco, and toasted walnuts, finishing with rich French oak and subtle cloves.

This wine is an excellent choice with grilled Sirloin steaks smothered in caramelized onions and mushrooms or roasted quail, stuffed with breadcrumbs, roasted red pepper and olives. It also pairs well with whole wheat penne pasta, tossed with sautéed wild mushrooms, arugula, and goat cheese, or potato-artichoke gratin with aged Gruyere.