Brassfield Estate Cabernet Sauvignon

It greets the nose with aromas of blackberry compote, black-currant, and ripe plum layered over dark chocolate, cedar shavings, and a hint of dried sage from the volcanic hillsides of High Valley. Warm summer days and cool lake-influenced nights build dense color while preserving fresh acidity, so the palate balances plush cassis and blueberry richness against polished tannins and a lively mineral edge. Subtle notes of mocha, sweet tobacco, and cracked pepper emerge as the wine breathes, finishing long, savory, and mouth-watering—equally suited to grilled steaks or slow Sunday roasts.

Food pairing: Pepper-grilled rib-eye, barbecue brisket, mushroom-herb pizza, braised short ribs, aged cheddar, or dark-chocolate brownies.