I got this last summer as part of a graduation gift bag. We opened it with Thanksgiving dinner last night – prime rib, duck fat roasted potatoes, Czech barley and mushrooms (I make it every Thanksgiving, and only Thanksgiving), pecan bread stuffing, and green beans almondine. I figured this red blend, from 2019, would be softer than a 2020 monovarietal Cabernet Sauvignon and better for this cut of beef.
Plum, cherry, blackberry, raspberry, blackcurrant, cedar, graphite, black pepper, cinnamon, nutmeg. Really well-balanced, plush, and refined California red blend. Cabernet Sauvignon and Merlot are the primary two grapes, and they definitely stand out, but there are a lot of other red grapes in there as well.
90 points. Going to look forward to drinking the rest of the bottle with leftovers.
by Octavarium64
4 Comments
Your dinner looks delicious! I’m going to have to look up the Czech barley and mushrooms!
Clean your camera! Looks great
Glad you enjoyed your meal! Pairing wine with food is one of the great joys in life.
Looks great. Now I want some prime rib