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If your menu is a non traditional feast, consider adding this explosive and complex red to the menu.
On the nose: Elegant bouquet of cherries, raspberries, plums and spices. On the palate: Full-bodied, with dark fruit flavors and silky tannins.
92 points, Wine Enthusiast (March 1, 2011)
91 points, Wine Advocate (June 2010)
Food pairing: Cannelloni with Pecorino cheese and veal sauce, roasted quail with truffle oil, braised ox tail, grilled lamb and aged cheeses.
This wine was recently featured in The California Wine Club's wine of the month club.