Dry Bordeaux Red blend with big tannin that will soften with age or decanting. Dark black fruit, cedar, and spice make this a great pairing with roasted meat.

Smooth California Cab with black cherry, blackcurrant, and toasted oak aromas.

Approximate drinking window:  2025-2038.

Mostly Cabernet Sauvignon, with a little Cab Franc, Merlot, and Petit Verdot, all from the alluvial soils of the old Tocornal estate, where the Andean foothills meet the Alto Maipo.

Happy Canyon of Santa Barbara is one of California's smallest AVAs and Dusty Nabor makes this bold, ripe Cabernet Sauvignon with 100% new oak.

Ripe and jammy Cabernet Sauvignon from Paso Robles with chocolate aromas and smooth tannins.

Bertrand's no sulphur added Cabernet Sauvignon flirts with natural wine while still maintaining classic Cabernet character.

Cabernet Sauvignon (44%), Merlot (30%), Cabernet Franc (26%)

"Intense and graceful, the nose introduces a fine concentration of Cassis and highlights of cedar, anise, and vanilla bean. The palate shows generous layers of bramble fruit and licorice followed by subtle nuances of white pepper. This bold and dense red is incredibly well balanced with fine tannin, elegant structure and a lengthy finish."

Pair with any heavy meat dish.

The ultimate Old World/New World wine collaboration between Rothschild and Mondavi.  It took the two of them four years to approve a label that suited them both.

From Stag's Leap's two best vineyards, this is peak Napa Valley with lush fruit when enjoyed young and potential for cellaring 25+ years.

Cabernet Sauvignon and Merlot blend from one of Italy's most famous wineries: Tenuta San Guido, creator of Sassicaia.

Single-vineyard wine from the Happy Canyon Vineyard in Santa Ynez Valley in Santa Barbara. This Merlot and Cabernet Sauvignon blend is made in an elegant style with berry fruit flavours, herbs and tobacco aromas, and balanced alcohol.