2002 Cabernet Sauvignon, Napa Valley

The 2002 Cab’s deep color promises rich flavors—and it delivers with cassis, blackberries and just a hint of earthy truffles and cedar. In the mouth, the wine is well balanced between acid and tannin and the smooth, velvety finish offers a touch of pepper. This wine has gained even more complexity with bottle age. The wine’s fine structure and rich flavors make it perfect with grilled and braised meat dishes and hearty cheeses.

2003 Cabernet Sauvignon, Napa Valley

The long, uneven growing season produced grapes with thicker than normal skins and big tannins so during fermentation and barrel aging the winemaker had to be careful to avoid extracting harsh tannins. The result is a dark, muscular wine with intriguing aromas of licorice, cedar and blackberries with a hint of earthy truffles. The wine’s firm tannin structure promises it will benefit from continued aging and makes it the perfect partner with grilled steak, roasted lamb or a hearty beef stew.

2004 Cabernet Sauvignon, Napa Valley

Nicely balanced between fruit and tannin, this elegant wine is rich with aromas of black cherry, crushed rose petals and cocoa powder. This full bodied wine goes well with roasted meats, grilled Portobello mushrooms or a firm cow’s milk cheese such as Edam or Gouda. For dessert, try a dark chocolate brownie topped with chopped nuts.