Deep garnet with ripe cherry on the nose. Ripe cherry with cassis and clove on the palate with tobacco on the finish. A well-structured wine that will pair perfectly with a grilled steak.
Dry wine. Blackcurrant, cedarwood, blackberry, sometimes eucalyptus, bell pepper and green olive flavors and aromas. Cabernet Sauvignon stands up beautifully to virtually all red meats, whether served simply with au jus or rich, reduced sauces. Fine older Cabernets are excellent accompaniments to special occasion meals, while younger ones match simpler fare.