Dark ruby red colour. the nose is filled with  ripe berry, vanilla, and blackberry aromas. The palate is full bodied with big, juicy tannins and long rich finish. Best served with beef filet mignon and braised lamb. 

Blend: 50% Cabernet Sauvignon, 10% Cabernet Franc, 30% Merlot, 10% Petit Verdot.

95 Points - Wine Enthusiast

A nose that's marvelously chameleon-like, offering first cherries and berries with a sweet but serious vanilla undertone, then tangy, sanguine soil and crushed rocks, then bitter roots and spices. The palate is equally layered, then electrified with heat and acid through a lingering finish.