Cabernet Sauvignon pairs beautifully with roasted mushrooms because both share earthy, savory flavors and a touch of umami. The wine’s tannins and structure complement the meaty texture of mushrooms, while its dark fruit and herbal notes balance their roasted depth, creating a rich, harmonious pairing.
Our goal is to bring back the Napa Cab of yore, when it was vibrant and juicy, elegant and boisterous at the same time, red fruited with accents of herbs and dark fruits, food-compatible, moderate in alcohol, and crushable along with being complex and age-worthy.
99 points, Decanter Magazine
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