A wine for steak
It’s a blend of Cabernet Sauvignon, Malbec and Cabernet Franc, and it’s from Maipu, Argentina (Mendoza), and 50-year-old vines. Drink it now (I enjoyed it with a nicely cooked rib eye from 44 Farms) or cellar it for a few years. At first, blackberry and slightly burned toast will come to mind, but you’ll finish with espresso and perhaps chocolate as well. It’s a hefty and dark wine, but the mouth feel is surprisingly juicy. I found it at Total Wine in the Dallas area for $22.