Paul

Paul Hobbs

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The nose is perfumed with aromas of red currant, boysenberry, cedar box, and Herbes de Provence. The intensely layered palate excites with flavors of cassis, graphite, blueberries, and sage. 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.

RegionCalifornia
CountryUnited States
Year2014

$5 off your first order

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