On the nose, lovely aromas of Satsuma plum, black cherry, and subtle graphite from Paso Robles' mineral-rich soils. On the palate, ripe red cherry, mixed berry pie, and Tahitian vanilla. The finish is smooth with well-integrated tannins—opulent, richly textured, and beautifully balanced. Pairs beautifully with a cheese plate featuring cheddar and Gouda, prime rib, filet mignon with red wine reduction, veal chops with cabernet sauce, or lamb. Complement with bean and legume sides, red cabbage, or herby mashed potatoes. Umami spices like coriander, caraway, cumin, and turmeric enhance the pairing experience.