Description

Eastern Washington’s warm days and cool nights provide the perfect conditions for producing Cabernet Sauvignon that is rich and complex, with excellent structure. Pair with bold beef dishes—teriyaki flank steak or marinated tri-tip roast with rosemary, garlic and mushrooms.

 Here is a full, fruity wine with intense aromas of black cherry, anise and vanilla, flavors of dark fruit, caramel and cocoa, and firm structure. This Cabernet Sauvignon is an excellent companion to steak and pastas with a robust red sauce.