“This Cabernet Sauvignon highlights concentrated Washington State red fruit in an accessible style. It has plenty of complexity and structure, and is also very versatile with food--try it with beef, pork or pasta”
- Bob Bertheau, Head Winemaker
Recipe Pairings
Port-Poached Pears with Orange Mascarpone
Cabernet Sauvignon Braised Shortribs
Merlot Braised Lamb Shanks
Grilled Pork Tenderloin
Grilled King Salmon with Blackberry-Merlot Beurre Rouge
