2007 Premium Cabernet Franc: Lighter and fruitier than its Cabernet Sauvignon relative, Francs often cherry, blackberry, and vanilla aromas. A challenging season produced a spectacular Cabernet Franc, the tannin is soft and gentle, and the finish is smooth.
Steak and red wine sounds too obvious a pairing to highlight but sometimes it hits the spot so perfectly its worth being reminded there’s nothing better you can eat with a good bottle of Cabernet. Our Premium Cabernets are full-bodied, so keep the food simple and allow the wine to shine.
2007 Premium Cabernet Sauvignon: The challenging 2007 growing season produced superior Cabernet Sauvignon grapes which in turn delivered a very full-bodied wine.
Steak – especially slightly fattier steaks like rib eye and sirloin, served rare to medium-rare.
A good burger – topped with aged Gouda, smoky barbecue sauce and crispy fried onions.
Leg of lamb with an herb crust.
Vegetarian – grilled Portabella mushroom with butter and garlic is the best pairing.
Cheese – cheddar, Gouda or milder blue cheeses such as Gorgonzola.
Sorry, No Case Discounts Available on Premium Wines.
Premium Tastings available on Sisyphus Saturdays – $10.