Here’s a fruit-forward, velvety Cabernet Sauvignon that’s perfect to pour with gourmet hamburgers, barbecued steak, spice-rubbed roast pork or whatever fits your mood. You’ll find that lush plum, cassis (black currant), chocolate, spice and cedar notes fill this wine’s aromas and soft, easy-to-enjoy flavors.
High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.
Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.