This full-bodied red blend hails from Red Mountain, a small but highly regarded region in Washington known for producing powerful, richly structured wines. Dry and deeply layered, it offers notes of black currant, savory sage, and cocoa, with oak adding warmth and depth on the finish. The intensity and balance of this wine make it especially rewarding to pair with foods like grilled ribeye, fall-off-the-bone beef ribs, spicy chili, or a spread of cured meats like salami and soppressata.