"Depend on Raymond to come out with balanced Cabs... it's dry and complex, and should age well for a decade."
Aromas of blackberry, cassis, dried cherries and a hint of earth. Flavors of ripe dark cherries, boysenberry, spice and a touch of smoke. An elegant wine that is well-structured, complex and beautifully balanced. Tannins are lively enough to hold up to extended aging, but soft enough not to overwhelm the lush Rutherford and St. Helena fruit.
This wine brings out the best in steak with mushrooms or cracked black pepper, or a fine cut of prime rib. Consider it with fish or meat stews like Cioppino or Beef Burgundy. Leg of lamb, wild game and rich pasta dishes pair nicely as well. A great match for any dessert involving rich dark chocolate.