A red blend of 44 percent Merlot, 36 percent Cabernet Sauvignon, and 20 percent Cabernet Franc, source from Malibu vineyards that lie at 1,450 feet of elevation. Soils are clay and loam.
The wine’s been tinted by some bottle age, its dark fruits top-noted by bouillon and beef stock. The body is likewise savory, with chewy tobacco tannins and flavors of macerated black cherries and toast. Good acidity provides relief, although the high alcohol makes the finish read like tawny port.
It’s all a bit much, but it might be fine paired with rich and savory dishes, like slow-roasted pork shoulder or French onion soup glazed with aged cheese.
14.8% abv | $45 (sample)