This French red is a blend of mostly Cabernet Sauvignon with some Petit Verdot added in for structure on the mid-palate and a longer finish. It’s focused and sophisticated, with flavors of dark plum, currant, dark cherry and dried herbs, which linger with graphite and mineral. A good backbone of acidity suggests that this wine can benefit from short-term cellaring. Pair with bistro favorites such as steak frites.
Recipe PairingsFlank Steak Stuffed with Asparagus Pesto
Grilled Red Meats
At Dublin’s Trinity College, any student can demand a glass of wine during an exam, so long as they are wearing a sword.