This vintage is a tribute to the pure love and appreciation of the varietal–CAB! Aroma profiles of tar, leather, and cedar with a whiff of contradicting rose petal lead to graphite and black pepper nuances tied around a big, jammy core. In its early years, it’ll be formidable and well-built with tannins—lending itself as a good prospect for cellaring. Try it with: grilled ribeye or braised beef short ribs or grilled lamb with thyme and rosemary. In vegetarian fare: grilled portobello mushrooms or a smoky black bean burger. In charcuterie: aged semi-hard cheeses, like an aged cheddar or gouda. On the softer side: crusted sheep’s milk cheese or truffled brie.