A warm growing season produced a ripe Cabernet Sauvignon with aromas of blueberry pie, vanilla and a hint of cassis. The voluminous fruit carries through in the mouth with ripe cherries, blueberries and warm spices. Ripe tannins contribute to a full, rich, round mouthfeel that leads into a lingering ﬁnish.
Try this perfect pairing:
Grilled Flank Steak with Chimichurri Sauce
Pat the flank steak dry, brush with olive oil and season with salt and pepper. Grill at high heat for about 4 minutes on each side. If desired, marinade steak overnight in sauce of choice, or simply coat with olive oil and your favorite seasoning. Bring to room temperature before grilling.
For chimichurri sauce, combine one bunch of flat leaf parsley, half bunch of fresh mint, a few sprigs of fresh oregano, the juice of one lemon, 6 cloves garlic, ½ cup olive oil and salt and pepper to taste.