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Concentrated aromas of currant and cassis, combined with hints of green pepper and a mix of spices produces a balanced varietal. Aging for nine months in French oak provides complexity, structure and a long, persistent finish (Concentrated, Cassis, Spice, Medium-bodied) 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.