A pristine, deep ruby hue is followed by a spicy and absolutely captivating nose. Powerful, young and still primary aromas of black currant, peppercorn and damp earth with just a hint of bay leaf and vanilla confirm you have a noble Cabernet in the glass. The palate is both mouthcoating and lithe, with ripe tannins that offer balanced structure and support to the loads of black cherry, blueberry and baking spices. Blue Rocks signature bright acidity carries the finish all the way through and promises another exciting evolution, whether decanted tonight or in your cellar for years to come.

This one is a slam dunk for all your red meat favorites, including filets, short ribs, T-bones (grilled or broiled) with salt, pepper and olive oil or topped with herbed red wine reduction sauces. Aged cheddar and most other hard cheeses will play along nicely as well. The balance on this wine makes it an easy pairing with all of your fall and winter favorites.

Blend: 91% Cabernet Sauvignon, 9% Petit Verdot