This is a good steak wine--it's not overpowering and doesn't take over the food. Let it decant for at least 30 minutes, as at first it's a little flat and really only the tannins and a hint of oak are apparent. After some air, black cherries and blackberries are up front, but not too strong (especially compared with other Washington fruit-bomb Cabs), and oaks and pepper finish it off, with very nicely balanced tannins all the way down. We drank it with shrimp and peppercorn steak and it did a nice job of rounding out the meal. A little weak though for a Cab--tastes like a Cab but is subdued like a Merlot, hence a lower rating since if the tannins were a bit stronger and something else popped it might get a higher rating.
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