This big, rugged 60-40 blend may dry out if cellared too long, so drink it young with rare beef to help tame the substantial tannins. Smoke, dried-herb and black-currant flavors should mesh nicely with your next roast. —J.C.
Southern Starz, Inc
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Czerwinski has been a wine journalist, editor and taster for over a decade and is a regular wine panelist, speaker and educator for events and organizations worldwide.