Blends of unsweetened cocoa, cassis and vanilla extract. From Paso Robles, California, made by Justin. A mix of cinnamon and black plum. The flavors generate a full-bodied and dry effect. This wine goes nicely with braised lamb, red meat or truffles.

Dry with a compendium of dark fruit like blackberry, black raspberry and curant. Note elements of oak, sage and spices. Full-bodied and pairs with steak or roasted meats. Produced by the Peirano Family in Lodi, California.

Aromas of sweet bing cherry and ripe, lush plum. The opulent sweetness of peak-season, fully-ripe fruit brings about abundant yet soft tannins. The core of this wine is a silky and amiably rich, textured base, with a pure Napa Valley cabernet focus. Flavors of cocoa, currant and sweet tobacco. This rich and chalky wine, devoid of assertive astringencies, drinks well now and should endure for a decade or more. Caymus, Napa Valley

The 2005 Frank Family Vineyard’s Napa Valley Cabernet Sauvignon is a dense inky purple color. The aromas are abundant; expressing ripe briar-berries juicy black cherries and wild blueberries.

Beautiful aromatics of black fruits, black currant, licorice, dark chocolate and integrated French vanilla oak; well structured with great length of sweet and silky tannins melting into your palate. The lingering finish exhibits complex flavors of rich delicate fruits and warm gravelly earth.

Cabernet Sauvignon is famous for the fine red wines it produces. Our Galil vineyards in Northern Israel yielded rich, ripe cabernet grapes during the growing season which led to the production of truly fine wine. The wine displays a deep ruby red color. A bouquet redolent of spicy berry aromas intemingled with oak, and a full, rounded body that pairs well with grilled meats and sauces.

Scents of unsweetened cocoa, black currant juice and baking spices integrate well. Made by Diamond Creek in Napa, California. A good dry wine with a full body. Tastes of black fruit, blackberry preserves and cinnamon. Pair this one with lamb chops, braised lamb.

Produced by Stags Leap in Napa Valley, California. Subtle aromas of baking spices and cassis with undertones of cinnamon and blackberry jam. A superb full bodied dry wine. Complements meals that include port wine and glace reductions, braised lamb or red wine reductions.

2007 was a banner year for the Valley. Our Estate-grown, single-vineyard Cabernet delivers cherry cola, black currant, dark chocolate and delicate spices with a supple, fruity yet dry body.

From the winery: Powerful yet refined, Kiona’s Cabernet Sauvignon offers a persuasive argument in support of recognizing Washington State as one of the world’s premier grape growing areas. This polished, suave wine will show you what we’re all about. This Cabernet Sauvignon showcases dark plum and clove on the palate, which are balanced nicely by aromas of black tea, smoke, and earth. A velvety mouthfeel and grippy tannins underpin the elegant flavor profile. Significant aging potential.

This is a very lively and somewhat boldly stated Napa Cab.  It has a wonderful aroma of rich black cherry, mocha, black licorice, crushed herbs and rocky soil.  It is a brooding arrangement of Cabernet in its masculine form.  The palate is thick and dense with more of these aromas taking shape in the mouth.  The licorice leaps quickly into play, followed by the blackberry fruit, dried black stone fruits and savory minerality.  The tannins are firm but not too pushy.  More sincere black chocolate and mocha than pure tannic adrenaline.  The mouthfeel is filling and speaks in many ways to the terroir of where this wine is from.  It is a “young soul” Cab for certain.
Drink 2011-2026

From the winery: Romeo is a thrill from the first pour. This wine begins with a beautiful color of purple and black hues that cloak the glass. The aromatics of blackberry, cassis, black cherry and toasty oak are just what you would come to expect from a complex cabernet. This wine exhibits hints of tobacco leaf and a kiss of French Oak. The mouthfeel of this cabernet is very youthful and fresh. Bright red fruits are warmed by a wrap of vanilla and white chocolate. Several sensations of maraschino cherries, black licorice, and savory oak spices come to mind.

Aroma: allspice, cassis, blueberry and creme caramel. Produced by Wakefield in Clare Valley, Australia. A wine that is full-bodied and dry. Features of cinnamon, black raspberry and custard befall. Thinking of a meal that includes roast beef, wine and glace or grilled steak? Complement it with this wine.

From the winery: Tasting Notes: A supple blend of our Estate Cabernet Sauvignon, Cabernet Franc and Petit Verdot, the 2009 vintage is opulent and well-balanced. Dark and dense in color with aromas of lavender, cassis and earthy wild berry, this wine displays great depth. It boasts stunning concentration on the palate with dark cherry, cacao, coffee bean and a hint of caramel. Finishing with full-boded tannins, this wine exhibits an undeniable finesse.

From the winery: Bow down. Single vineyard, low yield, complex, and very individual. Tapenade, herbaceous (dried herbs), menthol, pencil shavings and undergrowth. With an abundance of stucture and true sophistication.

Dry with tastes of ripe red fruits. This rich and round Bordeaux pairs with meats and cheeses.

From the winery:
This is our second release of Priest Ranch Cabernet Sauvignon from
the Somerston vineyard. A refined classic hillside Cabernet
Sauvignon. It shows enticing aromas of black cherry, raspberry,
vanilla and cedar while displaying immense concentration and supple
texture. Could benefit from 2-3 years of bottle age or a good decant.

From the winery: aromas and flavors of black cherry, chocolate, and green olive. With balanced acidity and a full-bodied mouthfeel, this wine delivers a bold, long-lasting finish.

From the winery:  ”a classic, rich Cabernet Sauvignon with a dark purple color and expressive aromas of black cherry and spice. On the palate the wine is intense, luscious and full-bodied with a rich core of berry and earthy flavors, and there are hints of spice and vanilla in its long harmonious finish. It makes an excellent companion to beef, lamb, venison and most cheeses.”

Detect flavors of blackberry jam and creme brulee. A dry wine with a full body. We recommend having this wine with braised shortribs, hard aged cheese or prime rib. Aromas of browned butter and sugar, chocolate powder and nutmeg.

From Napa/Carneros, California, made by Truchard. Hints of allspice, black fruit jam, unsweetened cocoa and crème caramel. You may sense flavors of cinnamon and black mulberry. A wine that is full-bodied and dry. This wine goes nicely with braised lamb, lamb chops or Gruyere cheese.

From the winery:  ”This full bodied, deep garnet Cabernet Sauvignon is dense and rich with long soft tannins and a smooth integrated structure. Classic Napa Valley, the wine is aged in French oak to create roundness and an age-worthy Cabernet Sauvignon. Shows black fruits, a touch of chocolate and notes of holiday spice on the nose. The palate is rich with black berry pie, figs, smoked meats and hints of sage brush. This wine will age easily 10+ years.”

If you are a fan of butterscotch, hot chocolate powder and cassis, you’ll enjoy this one. The flavors have a full-bodied and dry effect. Tastes of cinnamon and black fruit preserves. Savor this one with red wine accented beef demi-glace, steak or broiled lamb. Made by Rombauer in Napa Valley, California.
Suggested pairings from Wynn’s menu:
- Merkts Port Wine Cheese Spread
- Stuffed Flank Steak with Garlic Blue Cheese
If you are a fan of butterscotch, hot chocolate powder and cassis, you’ll enjoy this one. The flavors have a full-bodied and dry effect. Tastes of cinnamon and black fruit preserves. Savor this one with red wine accented beef demi-glace, steak or broiled lamb. Made by Rombauer in Napa Valley, California.
Suggested pairings from Wynn’s menu: - Merkts Port Wine Cheese Spread- Stuffed Flank Steak with Garlic Blue Cheese