This Virginia cuvee blend of Petit Verdot and Merlot was aged in neutral French oak and went through a malolactic fermentation. It has a dark inky onyx color with aromas of ripe blackberries and pine needles. Savor flavors of dried plums, toasted coconut, and bbq sauce notes with pleasant tannins that offer a long lingering finish.

Pair this with pasta, baked gorgonzola stuffed dates, roast venison, or chocolate truffles.