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"Savory herbs, mint, cinnamon, cloves and plums are some of the many notes that take shape in the 2010 Cabernet Sauvignon 2480. Energy and focus are the hallmarks of the 2010. Layers of fruit flow through to the layered, deeply expressive finish." Cabernet Sauvignon pairs nicely with foods high in fat and protein, including steak, duck, and game. It's a great complement to hearty stews, ribs, and dark, rich sauces.