We blended this with winemaker Hernan de la Barra during a buying visit to Chile in March 2018 with a clear goal to bottle up a super juicy, food friendly, open at the drop of a hat Cabernet. We kept oak out of the picture to allow the cassis and eucalyptus characters to work alongside the ripe natural tannins of the king of red grapes. The result is a bold, black fruit-laden single variety Cabernet Sauvignon that will pair with all sorts of dishes, from slow cooked beef casseroles to pan fried duck breasts.