Oxford Landing Cabernet 2010

Cab as Cab can: currants, blackberries, blueberry skins, and a fresh lifted minty clean. Tangy juicy acidity balances out nicely ripened fruit flavors with a hint of savory, lovage and smoke up onto the finish. Really pleasant from start to finish. Another merit worth noting: although this is a fine match to a fine cut of beef, this wine is not only vegetarian but vegan to boot –and something we can all get behind: Sustainable.
Wine review by Nicholas Livingston, April 2013

Food Pairings

Meat, meat, meat but especially lamb and beef. Game birds, duck, goose, squab. Anything with lots of rosemary.