Tastes distinctly of B.C. yet comparable to top-tier Bordeaux (but a fraction of the price). This country is lucky to have a flagship wine like this. Classic aromas of blackberry, cassis and blackcurrant with a judicious use of oak. This wine spent 18 months in 95% new French oak.
Cabernet Sauvignon food pairings: charbroiled meats with a peppercorn sauce or a heavier tomato-based stew like ratatouille.
Reviews