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Aromas are layered with black berry and flavors of cherry, cassis and plum. There is a core minerality with violet tones. The oak is well integrated and has nice toast aroma with hints of vanilla, spice and dried wood. 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.