Food Pairing: pasta bolognese, rich steaks with horseradish

Winemaker’s notes: Cabernet Sauvignon that was dried to achieve concentration of sugars and tannins, was fermented warm and aged for 24 months in new and used French oak, was blended with Cabernet Franc, fermented at warm temperatures with a 32 day maceration and 16 months of ageing in new and used French and American oak was blended to achieve this intense and powerful red.

Tasting Notes: A blend made from conventional and appassimento wines. Complex and intense aromas of cassis, mint, dried cherry, fig, spice, and mocha. Full-bodied with youthful tannins, berry and spice flavours, and long complex finish.