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This delicious Cabernet Sauvignon enhances pork, beef and lamb, as well as pastadishes.
The harvest of provided fruit with well-structured tannins and complex character. Harvested in September and early October, the wine was fermented in stainless steel tanks and aged in a combination of French and American oak for 20 months to add toasty and vanilla flavors. The result is a quaffable wine that is deep in color with rich flavor.