It’s fermented in stainless steel to preserve its fruit-forward character, then aged in a mix of French and American oak for touches of vanilla and spice. Expect aromas of blackberry, dark cherry, and cassis, with ripe raspberry and plum on the palate, soft-to-firm tannins, and a velvety, smooth finish. It’s designed for drinking now rather than cellaring — a reliable weeknight cab that pairs well with burgers, steak, hearty pastas, and aged cheeses.
