Tasting Notes
COLOR:
Deep ruby to garnet, with medium-to-high intensity. Slight purple hue on the rim if youthfully vibrant.
NOSE:
Aromas of dark fruits — cassis, blackberry — sometimes black cherry. Depending on vintage, hints of plum, and more secondary aromas such as cedar, tobacco leaf, maybe subtle oak spice. Herbal-note undertones (green pepper, bay leaf) may also appear.
TASTE:
Full-bodied and powerful, yet balanced. The wine shows firm, structured tannins with good acid backbone. Flavours mirror the nose: dark fruits, possibly a bit of vanilla or oak, with some earth or tobacco as it evolves.
FINISH:
The finish is moderate to long, with lingering fruit and texture.
Food Pairing
This Cabernet Sauvignon pairs well with rich, flavourful foods that can match its body, tannin, and fruit. Some suggested pairings:
Red meats: Grilled steak, roast beef, lamb chops — foods with fat or char to complement the structure.
Veal: Especially veal cutlets with cream sauces or light red wine reduction sauces.
Pasta: Hearty pasta dishes, e.g. pasta with meat ragù, baked pasta with cheese, or tomato-based sauces with grilled meat.
Game meats: If you have venison, duck, or other game, especially with herbs.
Cheeses: Medium to strong cheeses — aged cheddar, gouda, sheep’s milk cheeses.
Vegetarian options: Dishes with roasted mushrooms, casseroles, or grilled vegetables with robust sauces.