Ripe, focused flavors of cherry, boysenberry, and blackcurrant are complemented by soft notes of cedar, bay leaf, and a savory earthiness. On the palate, this wine has a fruit-driven entry balanced with firm tannins that give way to a lush, lingering finish.

This wine shines with red meats and copious amounts of thyme and black pepper. Chef Chris Kennedy recommends using them to marinate a filet of beef or to finish a red wine sauce. Not a big red meat eater? One of his other favorite go-to dishes for this wine is ahi tuna crusted in black pepper.